Miso broth with spring veg­eta­bles and tofu


Gourmet Traveller (Australia) - - Eating clean -

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.

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