Melbourne Holistic Health Group

Published in Recipes - Tofu and Tempeh on 09 October 2011 by Melbourne Holistic Health Group

Serves 2-3

This is a meal in a bowl that’s quick to prepare and nutritious. It is one of our recipes that combines vegetable-derived protein (tofu and miso) and animal-derived protein (egg).

If you like the miso soup served in Japanese restaurants, you will be familiar with the fine wakame pieces that float in the soup. It is added here for it’s nutritive properties and the flavour it imparts but with the other vegetables tends not to float! The egg ‘ribbons’ take the place of the more traditional noodles, providing more protein.

 

Soup

• 250g firm tofu cut into 1 cm cubes
• 6 dried shitake mushrooms that have been pre-soaked for ½ hour or more
• 1 floret broccoli chopped into bite-sized pieces
• 1 medium carrot cut into 3 cm lengths and julienned
• 1 teaspoon dried wakame
• 1 tsp grated ginger
• 1 clove garlic crushed
• 750 mL water
• 2 bok choy
• 2-3 dessertspoons miso, depending on taste
• Juice ½ lemon
• 2-3 spring onions with green tops finely chopped
• ½ bunch fresh coriander, mostly chopped with a few sprigs for decoration

‘Ribbons’

• 2 eggs
• 1 dessertspoon flour
• 2 tablespoons plain wholemeal flour
• Spray of oil for frying

You will need

• Frying pan
• Mixing bowl
• Fork
• Egg flip
• Sharp knife and chopping board
• Grater
• Garlic crusher (or finely chop the garlic)
• Medium-sized saucepan
• Dessertspoon
• Fluid measurer
• Lemon juicer
• 2-3 large soup bowls for serving

Method

Start by making the ‘ribbons. Place eggs, flour and water into a bowl and whisk until eggs are beaten and the mixture is smooth. Spray the frying pan with a little oil. Heat the pan and add half the mixture.

When it has set, flip over and lightly brown on the other side. Remove from frypan and allow to cool slightly so they can be handled. Roll and cut into 1cm strips. Place half of the ‘ribbons’ into each bowl. Set aside and keep ‘ribbons’ warm while making the soup.

Place the first 8 soup ingredients into a medium sized saucepan. Bring to the boil and simmer for 3 minutes.

Add the bok choy to the saucepan. Bring back to the boil and simmer for a further 2 minutes. While this is happening, remove a ladleful of broth from the pan and use this to make a thin paste of miso and broth using the back of a spoon.

Remove the saucepan from the heat. Add the miso mix, lemon juice, the chopped coriander and lemon juice. Mix gently until mixed through. Ladle soup over the ‘ribbons’. Top with spring onions and sprigs of coriander. Serve.

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