by Michael Jolliffe
Time to prepare and cook: 40 mins
8 ounces firm tofu, cubed
8 cups water
2 ounces dried shiitake mushrooms
1 large white onion, chopped
1 floret of bok choi
1 (1-inch) piece fresh ginger, chopped
2 cloves garlic, chopped
1 sachet or 1tsp miso paste
2 tbsps olive oil
- Add the onion, ginger, garlic, and olive oil to a large soup pan over a medium heat. Cook for 1 minute and add 8 cups water. Bring it to a simmer and cook for 10 minutes – do not let it boil.
- Then, add the dried mushrooms and miso to the pot and simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.
- Add the bok choi and simmer until soft. Add the tofu and stir in for a further 5 minutes. Ladle carefully into bowls.