Low Carbohydrate Soups and Appetizers Recipes - Miso Broth with Tofu Recipe

Ingredients

• 1 bunch of spring onions (scallions) or 5 baby leeks

• 15g/1/2 oz fresh coriander (cilantro)

• 3 thin slices fresh root ginger

• 2 star anise

• 1 small dried red chili

• 1.2 liters/5 cups dashi or vegetable stock

• 225g/8oz pak choy or other greens, thickly sliced

• 200g/7oz firm tofu, cut into 2.5cm/1 in cubes

• 60ml/4 tbsp red miso

• 30-45ml/2-3 tbsp Japanese soy sauce

• 1 fresh red chili, seeded and shredded (optional)

Serve 4

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Method:

1. Cut the coarse green tops off the spring onion or baby leeks and slice the rest of the  spring onions or leeks finely on the diagonal.

2. Place the coarse green tops in a large pan with the stalks from the coriander, fresh root ginger, star anise, dried chili and dashi or vegetable stock.

3. Heat the mixture over a low heat until boiling, then lower the heat and simmer for about 10 minutes. Strain the broth, return it to the pan and reheat until simmering.

4. Add the green portion of the sliced spring onions or leeks to the soup with the pak choy or Asian greens and tofu. Cook for 2 minutes.

5. In a small bowl, combine the miso with a little soup, then stir the mixture into the pan. Add soy sauce to taste.

6. Coarsely chop the coriander leaves and stir most of them into the soup with the white part of the spring onions or leeks. Cook for 1 minute, then ladle the soup into warmed bowls.

7. Sprinkle with the remaining chopped coriander and the shredded fresh red chili, if using, and serve immediately.

Note: This flavorsome broth is simple and highly nutritious. In Japan, it is traditionally eaten for breakfast but it also makes a good appetizer, light lunch or supper.