Tofu and mushroom miso

Cooking Soups Tofu and mushroom miso

For a cold winter night, there is nothing more comforting than a warm bowl of miso.

Lables: Vegan Vegetarian Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place vegetable oil and sesame oil in a saucepan over medium heat. Add mushrooms and cook for 1 to 2 minutes. Combine miso and water in a heatproof jug. Add to saucepan and bring to the boil.
  2. Reduce heat to medium. Add choy sum and tofu. Stir until choy sum wilts and tofu is heated through. Stir in mirin. Serve.

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1 tsp vegetable oil
1 tsp sesame oil
100g Swiss brown mushrooms, thinly sliced
2 tbsp brown miso
4 cups boiling water
1/2 bunch choy sum leaves, washed, shredded
150g drained silken firm tofu, cut into small cubes
1 tbsp mirin

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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