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Japanese Miso Style Pea And Tofu Soup With Chives
450ml boiling water
3 sachets miso paste
250g tofu (any type) diced
1 tsp grated ginger
2 spring onions trimmed and very thinly sliced on the slant
200g frozen peas
1 dash sesame seed oil (optional)
1 tbsp chopped chives
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. Add the ginger, spring onions, peas and dash of sesame seed oil (optional). Bring to the boil, simmer for 30 seconds and serve. Garnish with the chopped chives.
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).