This delicious soup was inspired by my recent trip to Japan where miso plays a very important role in gastronomy. I love the marriage of the of the fennel with the miso, its creates a delicious and light broth.
- ½ pack of firm tofu cut in square
- 1 fennel sliced
- 1lt vegetable stock
- 1 tsp fresh ginger grated
- 2 tbsp miso paste
- 1 handful coriander chopped
- 10g green onions chopped
Place the vegetable stock in a pan and bring to the boil, reduce and add the fennel and cook for 3 minutes. Then add the ginger and the tofu cubes and cook for another 3 minutes. Turn off the heat, add the miso to dissolve, then turn on the heat to warm it through. Don’t boil the miso as it is fermented and you could impair the flavour.
Serve with a garnish of green onions.