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Organic Onion Miso Broth and Tofu
1 bunch of spring organic onions (scallions)
A large handful of chopped fresh cilantro
3 thin slices of fresh organic root ginger (or ½ teaspoon dried ginger)
1 small red chilli, deseeded and thinly sliced (optional)
5 cups of dashi or vegetable stock.
1 cup of bok choy (also known as pak choi), thinly sliced
1 cup firm tofu cut into small cubes
4 tablespoons red miso
2 tablespoons Japanese soy sauce (also known as shoyu)
Instructions:
Cut the green tops off the organic spring onions and thinly slice the rest. Place the coarse green tops in a large pan along with the cilantro stalks, ginger, dried chilli and dashi or vegetable stock. Heat the mixture gently until it comes to a boil. Lower heat and simmer for 10 minutes. Strain through a sieve and return clear broth to pan. Reheat until simmering.
Add the green portions of the sliced organic spring onions, with the chopped pak choi and tofu. Cook over low heat for 2 minutes. In a separate bowl mix 3 tablespoons of miso with a little hot broth in a bowl and stir into the soup. Add additional miso and soy sauce to taste.
Stir coarsely chopped cilantro leaves into pan and along with the white part of the organic spring onions. Cook gently for 1 minute and serve into warm bowls. Sprinkle with thinly sliced chilli if using.
