Japanese Broth
A tasty Tofu broth with corn, mange tout, spring onions and mushrooms
Serves:6
Preparation: 120 minutes
Cooking: 5 minutes
Ingredients
- 1 x 250g pack Cauldron Organic Tofu - Plain & Simple
- 2 tbsp tamari or soy sauce
- 1 litre vegetable stock
- 100g baby corn cut in half lengthways
- 100g mangetout, topped and tailed and cut in half lengthways
- 4 spring onions, sliced diagonally
- 125g shitake mushrooms, thickly sliced
- 2cm piece fresh ginger, finely grated
- 2 tbsp dry Sherry
- Dash of Tabasco sauce
- 2 tsp fresh coriander, chopped
- 2 tsp seaweed flakes (optional)
Method
- Dry the tofu on kitchen paper, and cut into thin strips. Marinate it in the tamari for 2 hours.
- Bring the vegetable stock to the boil. Add corn, mange tout, spring onions and mushrooms. Bring back to the boil and simmer for 2 minutes.
- Add the squeezed juice of the grated ginger together with the sherry, Tabasco and seaweed flakes (if used).
- Add the tofu and tamari, garnish with chopped coriander and serve immediately.
