Mushroom and tofu soup
Prep:
10 mins
Cook:
10 mins
You can substitute the tofu with diced chicken or beef if you prefer.
315g tofu, cubed
100g fresh mushrooms, sliced
Half head cabbage
1 egg, whisked
960ml vegetable stock
4 tbsp miso paste
Over a medium heat, pour your stock into a saucepan and bring to the boil.
Add in your tofu, mushrooms and cabbage. Allow to cook for about a minute before pouring in your egg.
Leave to cook for a further 3 minutes before removing from the heat.
Whisk in your miso paste and stir until it is fully dissolved.
Serve hot.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Vegetables
Recipe Type
Soups, Starters, Snacks
Level of Difficulty
Easy
