Prawn & Miso Soup with Silken Tofu

• 300 graw king prawns, peeled
• 300 gsilken tofu, cut into cubes
• 1.2litres dashi or vegetable stock
• 2 tbspwhite miso paste
• 100 gshiitake mushrooms, sliced
• 100 gbaby spinach
• 3spring onions, sliced
• 1sheet nori (about 3 g), torn into pieces
• 100 gfrozen edamame beans (optional) (optional)
• 1 tbsptoasted sesame seeds
• 1lime, cut into 4 wedges
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Bring the stock to a gentle simmer in a large pan.
2. 2Add the sliced mushrooms and simmer for 3 minutes. If using the optional frozen edamame, add them with the mushrooms and cook for the time on their packet, until steaming hot throughout.
3. 3Add the prawns and tofu. Simmer gently for 3–4 minutes until the prawns are pink, opaque throughout and cooked through, and the tofu is hot. Swirl the pan gently rather than stirring hard so the tofu stays intact.
4. 4Add the spinach and most of the spring onions, keeping a little back for finishing. Let the spinach wilt for 30–60 seconds, then take the pan off the heat.
5. 5Whisk the miso with a small cupful of hot stock until smooth, then gently stir it back into the soup. Adding miso off the heat keeps its aroma fresh. Taste before adding salt or pepper.
6. 6Ladle into four warm bowls. Divide the torn nori, reserved spring onions and toasted sesame seeds over them. Serve with a lime wedge each for squeezing.

Per serving

kcal

190

protein

26.6g

fibre

2.3g

carbs

10.1g

fat

5g