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Time to make:
25 mins (Hands-on time: 10 mins, Cooking time: 15 mins)
$1.50 per serve
(at time of publication)
Full ingredients list:
6 cups water
2 cups sliced carrots
2 cups sliced shiitake mushrooms
3 diced tomatoes
1 teaspoon fresh ginger or 1/2 teaspoon dry ginger
4 teaspoons wakame flakes (see tip)
2 cups chopped bok choy
6 tablespoons miso paste (we used Fukuyama Japanese Shiro Miso Paste)
250g silken tofu, cubed
2 cups diced spring onions
Nutritional information (per serve)
Instructions and steps:
Step 1 Boil together water, carrots, mushrooms, tomatoes, ginger and wakame flakes.
Step 2 Cover, reduce heat to low and simmer for 5 minutes. Add bok choy, miso paste and tofu. Simmer for 2 minutes. Do not boil.
Step 3 Garnish with spring onions to serve.
You can use ordinary mushrooms instead of Asian mushrooms.
Out of bok choy? Cabbage or kale work well, too.
Not a tofu fan? For a meatier miso use leftover roasted chicken or turkey instead of tofu.
Not a tofu fan but want to keep it vegetarian? Use 2 cups frozen shelled edamame (soy beans).
Buy wakame in Asian grocery stores or health food stores.
About this recipe
First published: March 2014