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Ginger and miso soup with grilled tofu

In the mood for asian food, but not looking for anything too heavy? Then we got you covered with this ginger and miso soup with grilled tofu recipe.

SERVES 4 // COOK TIME 15 min

For the soup
5 cups water
2 tbsp miso
½ cup chicken stock
10 cm ginger, peeled and thinly sliced
2 carrots, peeled and thinly sliced on an angle
50 g tenderstem broccoli, thinly sliced
Handful Asian greens
For the tofu
250 g fresh tofu
1 tbsp five-spice
3 tbsp sesame oil

For the soup
1. Bring water, miso, chicken stock and ginger to a rapid boil for 5 minutes.
2. Lower the heat and simmer for 15 minutes.
3. Turn off the heat and add carrots, broccoli and greens.
For the tofu
1. Cut the tofu into 1 cm thick squares and press in-between two pieces of paper towel to get rid of excess water.
2. Mix five-spice and sesame oil together. Toss in the tofu.
3. Heat a griddle pan on high heat and fry the tofu squares for 2 min per side until golden.
4. Ladle soup into a bowl and place fried tofu on top.

Top tip: Miso is a fermented rice paste that adds an in-depth flavour to this soup. Swap chicken stock for vegetable stock to make this dish vegan.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen

We love making these whenever we have leftover stir-fry. Our crispy Asian dumplings are a bite-sized taste surprise that you will go back for again and again.

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