Creamy miso tofu soup with a jammy egg

Silken tofu helps make this miso-rich broth smooth and creamy without the addition of dairy.

15 MINUTES | SERVES 4 | EASY |

eggs (we used Clarence Court Burford Browns) 4

vegetable stock 600ml

white miso paste 35g

rice wine vinegar 1 tbsp

low-salt soy sauce 2 tsp

silken tofu 350g block, drained sugar snap peas or edamame 320g

spinach 320g

wholegrain rice vermicelli 100g

spring onions 100g, trimmed and finely chopped

chinese chilli oil 4 tsp

Bring a large pan of water to the boil. Using a slotted spoon, carefully lower the eggs into the water. Cook for 7 minutes, adjusting the heat to maintain a gentle boil. Transfer the eggs to a bowl of cold water and leave for 2 minutes.

Meanwhile, pour the stock into a large pan and bring to a gentle boil. Combine a little of the stock with the miso paste in a small bowl and then scrape back into the pan along with the rice wine vinegar and soy. Add the tofu to the pan and then, using a stick blender, blitz everything together until smooth. Strain the soup to remove any foam, then strain back into the pan, season to taste, and add the sugar snaps and spinach. Cover and keep warm.

Put the noodles in a large bowl and cover with just-boiled water. Leave for 3 minutes. Gently peel the eggs and halve them. Drain the noodles and divide between four bowls. Pour over the misotofu broth and top with the eggs, onions and a drizzle of the chilli oil to serve.

PER SERVING 311 kcals | fat 11.4G saturates 2.3G | carbs 28.7G | sugars 5.7G fibre 5.2G | protein 20.9G | salt 1.9G