Japanese Miso-Style Pea Soup With Tofu And Chives
Prep / cook
60 / 10minCalories
128kcalA Comforting Bowl With a Japanese Twist
This miso-style pea soup is a lovely fusion of familiar comfort and Japanese-inspired depth, with silky tofu and fresh chives rounding everything out beautifully. It takes a little time to come together, but the result is well worth it — a bowl that feels both nourishing and a little bit special. Perfect for when you want something warming that's a step above the everyday.
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Pantry
Sachets Miso Paste Sesame Seed Oil
Serving tips
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
10 min
Heat the sesame oil in a frying pan. Saute the sliced shiitake mushrooms for 2-3 minutes, until softened. Set aside. Place the boiling water in a saucepan and add the 3 sachets of miso paste. Stir well. Bring to simmering point. Add the tofu and bring back to the boil. Reduce the heat. Cook the peas according to pack instructions. Add the ginger, spring onions, shiitake mushrooms, peas and a dash of sesame seed oil (optional). Bring to the boil, simmer for 30 seconds and serve. Garnish with the chopped chives.
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