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Tofu:<br />
BUT NOT AS<br />
YOU KNOW IT<br />
What do you get when you combine the versatility<br />
of tofu with the comfort and ease of bowl food? An<br />
incredibly nutritious supper, ready to tuck into in<br />
under 30 minutes...<br />
Shitake Miso Broth<br />
EF V DF GF T<br />
SERVES 2<br />
READY IN 25 MINS<br />
2lt water<br />
2 tbsp tamari<br />
85g fresh shiitake mushrooms,<br />
stems removed and kept<br />
to one side<br />
3 spring onions, sliced<br />
15g dried wakame<br />
170g brown shirataki (or<br />
buckwheat) noodles, rinsed<br />
200g firm fresh tofu, cut into cubes<br />
5 stems cavolo nero (or kale),<br />
stems removed, leaves chopped<br />
3 tbsp brown rice miso paste<br />
white pepper<br />
1 Begin by making a stock. Put<br />
the water in a large pan, add one<br />
tablespoon of the tamari, the<br />
mushrooms including the stems,<br />
one of the spring onions and a third<br />
of the wakame. Cover and bring to<br />
the boil, then reduce the heat and<br />
simmer for 10-15 minutes.<br />
2 Meanwhile, soak the remaining<br />
wakame in cold water for about five<br />
minutes or until rehydrated. Drain<br />
the noodles and place to one side.<br />
3 In a large mixing bowl, put the<br />
remaining spring onions, tofu,<br />
cavolo nero, noodles and the<br />
soaked wakame. Leave to one side.<br />
4 When it’s ready, strain the stock<br />
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