Miso & Ginger Broth with Silken Tofu

Ingredients

• 2 tbsp unpasteurised white or brown miso paste
• 600 ml warm water (not boiling — around 60°C)
• 150g silken tofu, cut into small cubes
• 1 tsp fresh ginger, finely grated
• 2 spring onions, thinly sliced
• 1 sheet dried nori, cut into thin strips (optional)
• ½ tsp toasted sesame oil (optional, added at the end)

Method

1. 1Warm the water in a saucepan until steaming but not boiling. Avoid boiling miso as high heat destroys the live cultures.
2. 2Whisk the miso paste into the warm water until fully dissolved.
3. 3Gently add the silken tofu cubes and fresh ginger. Warm through for 2–3 minutes over low heat.
4. 4Ladle into bowls and top with spring onions, nori strips, and a few drops of sesame oil if using.
5. 5Serve immediately.