Miso soup with tofu, pak choi, wakame and rice noodles

Ingredients

For 1 serving

• Tofu180 g
• Miso1 tablespoon
• Bok choy150 g
• Wakame seaweed3 g
• Rice noodles40 g
• Ginger5 g
• Sesame oil1 teaspoon
• Chives5 g

Contains: soy, sesame

Method

1. Soak the wakame in a small bowl of cold water for 5 minutes, until rehydrated; drain. Cut the tofu into 2 cm cubes and the pak choi lengthways into quarters, rinsing it well at the base.
2. Bring the water for the soup to the boil in a pot with the thinly sliced ginger and simmer for 3 minutes, until fragrant.
3. Add the rice noodles and the pak choi and cook over medium heat for 3–4 minutes, until the noodles are soft and the pak choi stalks tender.
4. Add the tofu and wakame and heat for 2 minutes over low heat. Dissolve the miso in a ladle of hot broth and stir it into the pot off the heat: boiling dulls its flavour.
5. Ladle the soup into a bowl and finish with the sesame oil and the snipped chives.