Miso broth with spring vegetables and tofu

SERVES 4 // PREP TIME 15 MINS // COOK 10 MINS

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

1 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).

2 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.