This was a request from eldest daughter who currently claims to not like soup but was willing to make an exception. She also doesn’t like tofu, but liked the silken tofu in this, possibly because she got to put the pieces in the soup. So mostly a success as long as we don’t mention the ancient leeks I chucked in which everyone refused to eat. Should have kept them for stock.
800ml of veg stock made from Vegan Marigold powder
2 tablespoons miso – I used brown as that’s what I have at the moment, but I’m pretty sure white is more usual.
1 tablespoon mirin
1 tablespoon soy sauce
Half a block of silken tofu roughly chopped into cubes
Green vegetable of some sort if wanted – asparagus, sprouting broccoli or such like.
Put the stock in a pan and heat. If you have suitable green veg to add, put them in once the stock has come to a boil. Mix the miso paste, soy sauce and mirin together. Add the mixture to the soup, stirring well. Turn the heat very low and add the tofu. Leave to warm through – about 3 or 4 minutes. Serve with slices of spring onion if you remember.