Jess’ grandma used to say that her home-made chicken soup “cured ipes, gripes, belly gripes and dead men”. Miso soup is definitely the vegan version of this dish; a total comfort food. This particular miso soup recipe is far from being authentic, but it is tasty!
In other news, first naturist swimming event went really well! Our new friend Arthur even wrote a poem about it!
Ingredients: 300g firm tofu, 1 shallot (chopped fine), 6 spring onions (chopped into half-inch pieces), 3 big cloves of garlic (sliced), 2 heaped tbsp of miso paste, a glug of soy sauce, 1 tbsp sugar, 1 stock cube or 1 tsp veg bullion, sesame oil for frying (other oil will do if you don’t have it), few ears of baby corn (sliced down the middle), handful of chopped coriander, 1 sheet of sushi nori (roasted seaweed), 4 cups hot water from the kettle (not boiling).
Drain the tofu and cut it into cubes, before dry-frying in a non-stick frying pan, until slightly browned. Meanwhile, fry the shallot, spring onions, baby corn and garlic in the oil until the shallots are soft but try not to let them go translucent. Add the soy sauce, stock cube, sugar and miso paste and stir in, before adding 4 cups of water. Heat gently, allowing to simmer but not boil. Give it a taste, add more miso or sugar if it needs it. Cut the the sushi nori into strips and gently toast over an open flame. Serve, using the sushi nori and coriander to garnish.