How to make tofu and Tenderstem miso broth

This dish is quick to make and works well as a spicy starter to awaken the senses

Tenderstem and tofu miso broth

Serves 2

For the broth

200g Tenderstem
2 tbsp sesame oil
2 tbsp ginger, minced
1 medium red chilli, deseeded and cut small
½ block of firm tofu, cut into 1cm cubes
120g shiitake mushrooms, sliced
1l vegetable stock, hot
1 tbsp rice wine vinegar
2 tbsp light soy sauce
1 tbsp miso paste
2 tbsp maple syrup
Handful pak choi leaves 

To garnish

Fresh red chilli, sliced
3 spring onions, sliced thinly on an angle
1 tbsp sesame seeds
Fresh coriander 

Pre-heat a griddle pan over a high heat and add a touch of oil. Grill the Tenderstem until charred – this should take around 2 minutes. Remove Tenderstem from the pan.

Pre-heat a large wok or saucepan over a high heat. Add the sesame oil. Wait for the pan to get very hot. When the pan is almost smoking throw in the minced ginger and chilli. Sauté for 1 minute before adding the tofu and shiitake mushrooms.

Toss and stir the mixture whilst cooking for a further 2 minutes. Cook on the high heat for 30 more seconds. Turn the heat down low and add the vegetable stock, soy sauce, miso, rice wine vinegar and maple syrup. Let the soup simmer away for 5 minutes.

Just before removing the saucepan or wok from the heat, throw in the pak choi and grilled Tenderstem. Once the pak choi is slightly wilted, remove the pan from the heat.

Serve the soup straight away, topped with chilli, spring onion, sesame seeds and fresh coriander.

For more recipes, visit tenderstem.co.uk