Miso soup with tofu, pak choi and rice

Ingredients

For 1 serving

• Miso1 tablespoon
• Tofu120 g
• Wakame seaweed2 g
• Bok choy80 g
• Spring onions1
• Sushi rice50 g
• Shiitake mushrooms30 g

Contains: soy,

Method

1. Rinse the sushi rice under cold water until it runs almost clear; put it in a small pan with about one and a half times its weight in water, bring to the boil, turn the heat to minimum, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and let it rest covered.
2. Meanwhile soak the wakame in a small bowl of cold water for 5 minutes, until rehydrated, then squeeze it out.
3. Wipe the shiitake mushrooms with damp paper, remove the stems and slice them; wash the pak choi and cut it into strips; cut the tofu into 1–2 cm cubes.
4. In another small pan bring a generous bowlful of water to the boil, add the shiitake and pak choi and cook for 3 minutes over medium heat, until the pak choi is tender.
5. Turn off the heat and add the tofu and wakame; dissolve the miso in a small ladle of the hot broth and stir it into the pan: from now on the soup must not boil, or the miso loses its aroma.
6. Trim and thinly slice the spring onion; serve the soup topped with the spring onion and the rice in a small bowl on the side.