Miso soup with tofu and greens
A savoury breakfast with 20g of protein and 260 calories.
15 min2 servings260 cal20g proteinLow GI
Ingredients
Makes 2 servings
- 3 cups dashi or vegetable stock
- 3 tbsp white miso paste
- 7 oz silken tofu, cubed
- 2 cups baby bok choy, halved
- 2 eggs, soft-boiled and halved
- 2 scallions, sliced
- 1 tsp toasted sesame oil
Method
- 1Bring the stock to a bare simmer — miso turns grainy if it boils.
- 2Add the bok choy and cook for 2 minutes, then add the tofu and warm through.
- 3Take the pot off the heat. Ladle a little stock into a bowl, whisk the miso into it until smooth, then stir it back into the pot.
- 4Divide between bowls and top with the eggs, scallions and sesame oil.
East Asianbreakfastvegetariandairy free
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