Recipe
There’s a reason this ancient food has been a staple in Asian cuisines for over a thousand years — not only is it warming and delicious, but it nourishes your belly with all the gut-loving microbes you need for healthy digestion. Win-win!
You will need
Serves 4
- 2 cups water
- 1 small, dried kombu piece
- 4 dried shiitake mushrooms, halved
- 4 tablespoons dried wakame seaweed
- 2 tablespoons white miso
- 200 grams silken tofu, cubed
- 1 stem spring onion, chopped
Recipe: Simon Toohey
Directions
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Step 1
Heat the water on the stove until almost boiling.
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Step 2
Add in the kombu and mushrooms and take off the heat once it begins to boil. Let sit for 30 minutes allowing the flavours to infuse.
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Step 3
Remove the kombu from the broth and add in the wakame and miso paste, stirring until the miso has spread throughout.
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Step 4
Return back to heat and add tofu and spring onions (around a teaspoon each of the white and green parts), leaving until it begins to boil.
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Step 5
Remove from heat and serve in bowls, garnishing with freshly chopped green spring onion.
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Recipe: Simon Toohey
