200g of tenderstem broccoli
120g of shiitake mushrooms, sliced
1 tbsp of miso paste
2 tbsp of maple syrup
1 handful of pak choi leaves
2 tbsp of reduced-salt light soy sauce
1 tbsp of rice wine vinegar
1l of hot reduced-salt vegetable stock
½ block of firm tofu, cut into 1cm cubes
2 tbsp of sesame oil, plush extra for brushing
1 medium, red chilli, de-seeded & finely chopped
2 tbsp of ginger, minced
For the garnish:
1 red chilli, sliced
1 tbsp of sesame seeds
3 spring onions, sliced thinly on an angle
1 handful of fresh coriander to serve
Pre-heat a griddle pan over a high heat and brush with a little of the of oil. Griddle the tenderstem broccoli until charred – this should take around 2 minutes. Remove the tenderstem broccoli from the pan.
Pre-heat a large wok or saucepan over a high heat. Add the sesame oil. Wait for the pan to get very hot and when almost smoking, throw in the ginger and chilli. Sauté for 1 minute before adding the tofu and shiitake mushrooms.
Toss and stir the mixture whilst cooking for a further 2 minutes. Cook on a high heat for 30 more seconds then turn the heat down to low and add the vegetable stock, soy sauce, miso, rice wine vinegar and maple syrup. Let the soup simmer away for 5 minutes.
Just before removing the saucepan or wok from the heat, throw in the pak choi and grilled tenderstem broccoli. Once the pak choi is slightly wilted, remove the pan from the heat.
Serve the soup straight away, topped with chilli, spring onion, sesame seeds and fresh coriander.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at firstname.lastname@example.org.