Miso Soup with Smoked Tofu

“This dish changed my opinion on tofu...”

“As an avid fish eater l've always struggled to make that change to my diet. However the more I learn about the truth behind fisheries, the more I realise I need and I want to make that change.” - Tracy, Slimming World dieter and new Fish-Free pledger.

Difficulty: Easy

Cook time: 50 minutes

Servings: Serves 4 people

Ingredients:

MISO SOUP

  • 4 tbsp Miso Paste

  • 4cm piece Fresh Ginger

  • 2 medium Pak Choi Heads, sliced

  • 200g Baby Corn, sliced

  • 250g Shitake Mushrooms, halved

  • 100g Fresh Bean Sprouts

SMOKED TOFU MARINADE

  • 3 tbsp Soy Sauce

  • 2 tbsp Smoked Paprika

  • 2 cloves Crushed Garlic

  • 300g Plain Firm Tofu

  • 2 tbsp Chopped Coriander

Instructions:

To firm the tofu and drain excess liquid, place on a plate with a lip and place a heavy pan on top, leave for 10-30minutes.

  • Once well drained, cut into cubes.

  • Preheat your oven to 200°C.

  • Mix the soy sauce, smoked paprika and crushed garlic in a shallow oven dish and add the tofu chunks. Leave to marinate for 15 minutes.

  • Arrange the tofu cubes on a baking tray lined with baking paper, lightly spray with low-calorie cooking spray and bake for 20 minutes.

  • While it's in the oven, start the miso soup preparation.

  • Pour 1.5litres of water into a saucepan, add the miso, fresh ginger, leftover tofu marinade and bring to the boil.

  • Add the pak choi, baby corn, mushrooms, bean sprouts and chopped coriander and simmer for 30 minutes, then stir through some lemon zest and juice .

  • Divide between bowls and top with the tofu and any herbs of choice.

Kayleigh Slowey