2 
30 
Easy
Bring 600 ml water to a boil and dissolve the miso paste in it. Add some soy sauce for extra flavor.
Ingredients
1 pack Garden Gourmet Crunchy Tofu
150 gr mini bok choy
150 gr broccoli
3 tablespoons Miso
1 tbsp soy sauce
2 spring onions
200 gr Chinese cabbage
150 gr shiitake mushrooms and/or button mushrooms
1 tsp black sesame seeds
1 red chili pepper
Miso soup with Crunchy Tofu
A cozy, flavour-packed miso soup filled with fresh veggies and topped with crispy Crunchy Tofu — a warming, satisfying bowl for any day.
Preparation
1. Prepare miso broth
2. Prepare vegetables
Slice the Chinese cabbage into thin strips, cut the broccoli into florets, shred the bok choy, and thinly slice the spring onions, red chili (without seeds) and mushrooms.
3. Stir-fry vegetables
Stir-fry the Chinese cabbage in a little oil and season with pepper. Add the broccoli, bok choy, and mushrooms to the broth and simmer for about 5 minutes until everything is just cooked.
4. Cook the Crunchy Tofu
Meanwhile, fry the crunchy tofu in the air fryer, oven or pan according to the instructions on the package until crispy and golden brown.
5. Prepare the dish
Spoon a ‘bed’ of Chinese cabbage into the middle of deep plates to hold the tofu. Spoon the vegetables and mushrooms from the broth around it, divide the tofu on top, sprinkle with spring onion, red pepper, and sesame seeds, and finally add extra broth.
Nutritional Information
Typical values
Per Serving
Carbohydrates
37.1 grams
Energy
343 Kilocalories
Fats
13.9 grams
Protein
21.3 grams
