Name: Ginger & Tofu Miso Soup With Baby Pak Choi
Total time: 15 min
Yield: 2
Ingredients: 500g | 17.6oz vegan vegetable stock; 50g | 1.7oz yellow miso paste; 10g | 0.35oz root ginger, peeled and cut into thin matchsticks; 90g | 3.2oz pak choi, halved; 150g | 5.3oz Japanese-style silken tofu, such as Yutaka, cut into cubes; 1 spring onion, finely sliced; 2tsp soy sauce, if desired

VMG Recipes