This soup is just the perfect meal when you feel a bit run down or you want something super comforting but still packed with goodness. The ginger and the Waitrose Cooks’ Ingredients Red Miso paste add a real depth of flavour to the broth which makes it so flavoursome even by itself. I love adding tenderstem broccoli and a mix of mushrooms to this soup but other quick cooking veggies like pak choi or green beans will work too. The crispy tofu compliment the soup beautifully and it makes also very filling. For the marinade I have used a new combination of soy sauce, Waitrose Cooks’ ingredients Ponzu Sauce and maple syrup which create the most delicious sweet and sour flavour. Don’t forget to top everything with plenty of fresh coriander, spring onion and if you like it hot some fresh chilli.
Serves 2-3 people
1 white onion- peeled and finely chopped
2 garlic cloves -crushed
1 thump size piece of ginger – finely chopped or grated
2 tsp of Waitrose Cooks’ Ingredients Red Miso paste
1 1/2 litre of vegetable stock
About 200gr of mixed mushrooms of your choice ( I have just bought a pack of exotic mixed mushrooms) sliced in half
200gr of tenderstem broccoli
200gr of noodles of your choice – ( I used buckwheat soba noodles)
1 block of firm tofu (about 300gr)
3-4 tbsp of soy or tamari sauce
1 tbsp of Waitrose Cooks’ Ingredients Ponzu sauce
1 tbsp of maple syrup
2 tbsp of sesame seed oil for cooking
To sprinkle on top:
Fresh chopped coriander
A couple of finely chopped spring onions
Few fresh chillies
A sprinkle of sesame seeds
A squeeze of lime
To a large pot `add 1 tbsp of sesame seed oil and once hot add in the finely chopped onion. Fry the onion for few minutes until it starts to caramelise. Add in the chopped ginger and crushed garlic and keep coking for few minutes stirring from time to time to prevent the garlic from burning. Add in the miso paste, mix again and pour in the vegetable stock. Put the lid on and let the broth cook for another 10-15 minutes.
In the meantime prepare the tofu. Slice the tofu into thick slices and place in large plate. In am bowl add in the 2 tbsp of soy sauce, 1 tbsp of Ponzu sauce and maple syrup.Mix everything together until you have a smooth marinade. Pour the sauce on the tofu and toss them around so they get all nice and coated. Heat up 1 tbsp of sesame seed oil in non stick frying pan. Once hot add in the sliced tofu and cook onto each side for few minutes until crispy. Remove the tofu from the pan and leave it onto side. To the same pan add in the tenderstem broccoli and sliced mushrooms and add another dash of soy sauce. Cook with the lid on for another 5-6 minutes until slightly tender but still a bit al dente, make sure the water from the mushrooms is all evaporated!
To serve: Fill up the 2 bowl with the miso broth, add in the noodles, mushrooms and tenderstem broccoli. Top each bowl with 3-4 tofu pieces. Sprinkle some chopped coriander, sesame seeds, chopped spring onion, chilli flakes on top and drizzle with some lime juice. Enjoy!