Tuesday, 5 April 2011

Tofu & Miso Soup

My lot at home don't like chilli. Or curry for that matter. Wifey blanches at the very thought of such ingredients, and the little people do a lot of screaming on the very odd occasion where some of the chilli or hotter ingredients (which I love) sneak into their food, usually airborne. This means that when cooking vaguely oriental dishes, I need to pile in the other flavours to make up for the fact that for family cooking, I can't use chillis to fire up the taste... here combinations like coconut and peanut butter work brilliantly, even bringing a bit of umami to soups and stir fries.


1 tbsp miso paste
2 litres boiling water
2 cloves garlic, crushed and chopped
2 carrots, chopped finely
1 tbsp peanut butter
150g bean sprouts
1 head pak choi, finely chopped
200 ml coconut milk
Few chunks of deep fried tofu
Handful of fresh, chopped, coriander
Splash of tamari


In a large saucepan, dissolve the miso paste in the boiling water, and simmer as you add the crushed garlic and the chopped carrots. Continue to cook for two minutes or so, and then stir in the peanut butter. Allow to simmer for another few minutes and then add the pak choi and breansprouts. Bring back to a simmer and then turn the heat way down before adding the coconut milk (you don't want it to boil from this point on). Stir through, and then add the remaining ingredients...

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