Silken Tofu and Mushroom Soup with Rice
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Ingredients
- 400 g silken soft tofu
- 200 g shiitake mushrooms, sliced
- 2 tsp vegan kombu dashi powder
- 3 tbsp white miso paste
- 2 spring onions, sliced
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 13 g
- Carbohydrate
- 67 g
- of which sugars
- 3.5 g
- Fat
- 4.5 g
- of which saturates
- 0.8 g
- Fibre
- 3.4 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the vegan kombu dashi powder into 1 litre water in a large pan and bring to a simmer.
- 3
Add the shiitake and simmer for 5-6 minutes until tender.
- 4
Cut the tofu into cubes and add to the pan, simmering gently for 2 minutes to heat through without breaking it up too much.
- 5
Take the pan off the heat and whisk in the white miso paste until dissolved.
- 6
Ladle into bowls, scatter with the spring onions and serve with the rice.
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