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

Method

1. 1

   Cut the tofu into 3cm cubes. Halve or quarter the shiitake mushrooms. Slice the pak choi and spring onions.

2. 2

   Bring the vegetable stock to a gentle simmer in a large saucepan. Add the grated ginger and soy sauce.

3. 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. 4

   Add the mushrooms and simmer for 5 minutes.

5. 5

   Gently lower in the tofu and pak choi and cook for a further 3 minutes until warmed through.

6. 6

   Ladle into deep bowls, scatter over spring onions and drizzle with sesame oil. Serve with steamed rice.