Name: Miso, Tofu & Ginger Broth
Total time: 25 min
Yield: 4
Ingredients: 1 bunch fresh coriander, roots and stems washed; 1 tbsp olive oil; 1 tbsp finely grated fresh ginger; 1 medium leek (350g), chopped finely; 2 cups (500ml) vegetable stock; ¼ cup (60g) dashi miso paste; 1 small daikon (400g), peeled, sliced thinly; 600g silken tofu, drained, cut into 2cm cubes; 150g bean sprouts, trimmed; 180g enoki mushrooms, trimmed; 1 fresh long green chilli, seeds removed, cut into long thin strips; 1 tbsp toasted sesame seeds; 1 tsp chilli oil

VMG Recipes