Use Locally - Issue 73 May 2019
Miso B Miso Broth roth w with ith Pak P ak Choi Cho i and and Tofu To f u made de from fermented soya bean beans ns and is a staple in Japanesee Miso paste is mad cooking cooking.. L Look ook out fo for or jars in O Oriental riental stores or th the he World Food sections of lar large rge supermarkets supermarkets.. It’s perfect for making a quic quick ck and tasty soup or broth.
Ready in: 15 minutes | Serves 4
Ingredients 2 tbsp vegetable oil 2 garlic cloves, crushed 200g shiitake mushrooms, mushrooms, sliced 2 x 225g packs smoked tofu, to ofu, cubed 2 tbsp miso paste 2 tbsp light soy sauce
TIP T IP
400g pak choi, roughly chopped cho opped
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Heat the vegetab vegetable le oil in a large deep frying pan ove over er a high heat. Add the e garlic and sliced mushrooms and d stirtender fry for 2-3 minutess until the mushrooms are just tend der Remove and golden. Rem ove with a slotted spoon and set aside. a the Add the tofu to th e pan and stir-fry for 1-2 minutes until u Reduce just browned. Red duce the heat and stir in the miso paste, p water.. Slowly bring tto soy sauce and 1 litre of boiling water o the minutes boil then add the pak choi and simmer for 2-3 minut tes until just softened. softened d. mushrooms Return the mushr rooms to the pan and heat through h for warmed a further minute. Divide the broth between four warm med bowls and serve immediately iimmediately..
For a heartier dis dish sh cook some thread egg or ric rice e noodles following the pack bowls broth. instructions and divide between the serving bow wls before spooning over the br oth. Use Locally - Partners with Invest Newark & Sherwood, the business arm of NSDC