Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A light, restorative broth with silky tofu, shiitake mushrooms and greens.
Equipment: Saucepan
Measures and names
Ingredients
- 300 g firm tofu, cubed
- 800 ml vegetable stock
- 20 g fresh ginger, sliced
- 2 garlic cloves, sliced
- 2 tbsp tamari
- 150 g shiitake or chestnut mushrooms (cremini mushrooms), sliced
- 2 pak choi (bok choy), halved
- 2 spring onions (scallions), sliced
- 1 tsp sesame oil
Method
- Simmer the stock with the ginger and garlic for 5 minutes.
- Add the mushrooms and tamari and simmer for 3 minutes.
- Add the tofu and pak choi and cook gently for 3-4 minutes.
- Ladle into bowls and finish with spring onions and sesame oil. Taste before adding salt — the tamari already seasons the dish.
Swaps and tips
A miso spoonful (stirred in off the heat) deepens the broth beautifully. Add chilli oil if you like heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 9 g | 3 g | 16 g | 280 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
