Good Food
for Good

Miso Soup With Leek Potato and Pan Fried Tofu

Kid FriendlyUnder $10/4 servesMain MealsVegetarian JapaneseNew Recipes
Serves 4Time 25 mins

A Japanese vegan winter warmer.

Fat - total 1g 2%
Fat - saturated 1g 3%
Salt 1111mg 48%
Protein 9g 18%
Carbs 11g 4%
Sugar 3g 3%
Energy 495kJ 6%
Fibre 4g 15%

% based on an adult’s recommended daily intake

Ingredients

  • ( 2 tbsp) Miso Paste
  • ( 800 ml) Stock
  • ( 1 medium) Leek
  • ( 1 lare) Desiree Potato
  • ( 150 grams) Firm Tofu
  • ( 0.5 tsp) Ground Chilli

Method

  1. Add 100 mL of the stock to a pan on medium heat and then add the miso paste. By mixing it with a small of water it is easier to mix evenly. Once the miso is dissolved into the stock you can add the remaining stock.
  2. Add the peeled and 1cm cubed potato to the stock as well as the sliced leek, cook on a medium high heat for 10-15 minutes or until the potato is just tender.
  3. Meanwhile in a pan heat the oil and pan fry the 1 cm slices of tofu until golden brown on all sides.
  4. Place the tofu into the bottom of the bowls and top with the soup mixture, being sure to portion the leek and potato evenly. Sprinkle the chilli powder over the soup to your liking.
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