Miso broth with broad beans and tofu

A vegetarian broth that still packs a umami punch.

Miso broth with spring vegetables and tofu

Serves 4

Prep

15M

Cook

10M

Total

25M

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Miso makes a vegetarian umami-laden broth that’s quick to prepare. It’s been said that miso is as diverse in variety as wine or cheese; you may need to up the quantity here, depending on the type.

Ingredients

70 gm miso

5 gm dried wakame (optional) (2 tsp)

Light soy sauce, to season

510 gm asparagus, trimmed and thinly sliced, tips left whole (3 bunches)

300 gm broad beans, blanched and peeled

600 gm silken tofu, at room temperature, broken or cut into bite-sized pieces

Roasted sesame oil and roasted sesame seeds, to serve

Method

1.Stir miso into 1 litre water in a saucepan and bring to a simmer. Add wakame and simmer until softened (1-2 minutes). Season to taste with soy sauce. Add asparagus and broad beans and simmer until just tender (2-3 minutes).

2.Divide tofu among four serving bowls. Ladle broth and vegetables over tofu, drizzle with sesame oil and serve topped with a pinch of roasted sesame seeds.

Recipe / styling by Lisa Featherby

Styling by Rosie Meehan

Ingredients

Method

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