Miso & Tofu Soup- part of my Sensational Seaweeds! Lunch & Learn Event

In April I will be hosting my first in a series of Lunch & Learn events. Starting off with Sensational Seaweeds

I will be talking about the incredible benefits of seaweed and it's culinary uses. Alongside this I will be demonstrating how to make brown rice sushi rolls and miso & tofu soup. Both of which will be eaten for lunch....whilst you learn!

Below is the recipe for my miso soup, it is so quick and easy to make- let me know if you try it!

Miso & Tofu Soup with Veg and Nori

Ingredients- 1 serving

• 100g tofu- can be plain, smoked or mixed

• 1 clove of garlic- grated

• An inch of ginger (or more or less!)- grated

• Veg of your choice- I like, sliced carrot, thinly sliced leek, tender stem broccoli

• 1 spring onion, sliced- for the topping at the end

• Around a tsp of miso paste, I like this one

• One sheet of nori seaweed, I like this one

• Some Tamari (gluten free soy sauce), I like this one

• About a tsp of toasted sesame oil

• Around 100ml of water or stock of your choosing

• Optional extras- sliced chilli or chill oil

Method:

1. Slice the tofu into large squares that are about a cm thick, then using kitchen roll, pat them dry/ soak up the liquid by pressing down on them. Then cut into cubes.

2. Grate the garlic and ginger straight into a medium sized pan. Add in the water, sesame oil and tamari and set to a medium heat.

3. Slice your veg.

4. Add in the veg (but not the spring onion) and tofu. Cooking time depends of how well you like your veggies cooked, but they do cook surprisingly quickly- around 10-15mins.

5. Once pretty much done, add in the nori, cut the sheets (I use a pair of scissors) into small thin strips, straight into the soup.

6. Take off the heat and stir in the miso and add the spring onion

7. Taste and season (with more miso or tamari)

Enjoy!