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

INGREDIENTS
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

METHOD
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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