Japanese Miso & Tofu Hot Pot
Ingredients
- 400 g firm tofu
- 4 tbsp white miso paste
- 200 g shiitake mushrooms
- 3 pak choi
- 4 spring onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1200 ml vegetable stock
- 20 g fresh ginger
Nutrition (per serving)
- Calories
- 265 kcal
- Protein
- 21.4 g
- Carbohydrate
- 11.8 g
- of which sugars
- 5.6 g
- Fat
- 13.8 g
- of which saturates
- 2.3 g
- Fibre
- 4.6 g
- Salt
- 5.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the tofu into 3cm cubes. Halve or quarter the shiitake mushrooms. Slice the pak choi and spring onions.
- 2
Bring the vegetable stock to a gentle simmer in a large saucepan. Add the grated ginger and soy sauce.
- 3
In a small bowl, whisk the miso paste with a ladleful of the hot stock until smooth, then stir back into the pan. Do not boil.
- 4
Add the mushrooms and simmer for 5 minutes.
- 5
Gently lower in the tofu and pak choi and cook for a further 3 minutes until warmed through.
- 6
Ladle into deep bowls, scatter over spring onions and drizzle with sesame oil. Serve with steamed rice.
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