Tofu & Wakame Miso Soup

Serves 1 | Prep time: 5 mins | Cooking time: 7 mins

INGREDIENTS

• 1 cup vegetable stock (kombu/shitake stock is a good option available in supermarkets and Asian grocers)
• 180g/6.35oz silken tofu, cut into approx. 1 cm cubes
• 1 large pinch dried wakame seaweed
• 1 shallot, sliced
• 2 tsp white miso paste soaked in water
• 2 brown rice cakes
• 1 Tbsp tahini (or your favourite nut butter)
• 1 small tomato, sliced
• A few slices of cucumber

METHOD

1. Heat stock in a saucepan to a gentle simmer then add the tofu, wakame and shallots and when simmering again stir in the miso paste. (Push miso through a strainer for a better result).
2. Remove from heat.
3. Serve with 2 brown rice cakes spread with tahini and topped with tomato and cucumber.