Miso broth with spring vegetables and tofu

AT A GLANCE

  • Serves 4 people

Miso makes a vegetarian umami-laden broth that's quick to prepare. It's been said that miso is as diverse in variety as wine or cheese; you may need to up the quantity here, depending on the type.

  • 70 gm miso
  • 5 gm (2 tsp) dried wakame (optional)
  • Light soy sauce, to season
  • 510 gm (3 bunches) asparagus, trimmed and thinly sliced, tips left whole
  • 300 gm broad beans, blanched and peeled
  • 600 gm silken tofu, at room temperature, broken or cut into bite-sized pieces
  • Roasted sesame oil and roasted sesame seeds, to serve
01   Stir miso into 1 litre water in a saucepan and bring to a simmer. Add wakame and simmer until softened (1-2 minutes). Season to taste with soy sauce. Add asparagus and broad beans and simmer until just tender (2-3 minutes).
02   Divide tofu among four serving bowls. Ladle broth and vegetables over tofu, drizzle with sesame oil and serve topped with a pinch of roasted sesame seeds.

Topics:

SPRING, ASPARAGUS, MISO, TOFU, ENTREE, HEALTHY

Recipe:

LISA FEATHERBY

Photography:

BEN HANSEN

Styling:

LISA FEATHERBY AND ROSIE MEEHAN

FEATURED IN

Sep 2017

Sep 2017

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