Mushroom and tofu soup

Prep: 10 mins
Cook: 10 mins
Mushroom and tofu soup
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

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