‘What the world needs now is love sweet love’
This is a lovely soup comforting soup with layers of umami.
It is another delicious recipe from ‘Healthy High Protein’ by Dr Rupy Aujila. It calls for tahini and miso, which gives a wonderful depth to the flavour. Chinese cooking uses a sesame paste, so if you can pick that up do, but if not, the tahini makes a delicious substitute. The baked tofu gives a nice textural contrast and can be made in bulk and tossed in a sauce for another meal.
I made this just for me as I needed a comfort dish this week, but saved some of the Tofu batons for Mr and Baby B.
Ingredients:
- 2 tbsp EVOO
- 1 bunch spring onions, c. 120g, thinly sliced
- 3 garlic cloves, crushed
- 150g shiitake, chopped
- 100g edamame beans
- 700ml boiling water
- 3 tbsp. sesame paste/tahini
- 2 tbsp. white miso
- 2 tbsp. tamari
- 1 tbsp. maple syrup
- 1 tsp. sesame oil
- 1 tsp. chili oil (optional)
- 1 tbsp. toasted sesame seeds, garnish
For the crispy tofu
- 300g firm tofu, pressed and cut into 1-inch batons
- 2 tbsp. EVOO
- 1 tbsp. tamari
- 2 tbsp. corn flour
Method
- Preheat the oven to 350F and line a baking tray with parchment paper. Mix the tofu with tamari and oil, then toss in the flour, lay out on the parchment and bake for 20 minutes or until crispy.
- Add the olive oil to a large saucepan over a medium low heat, cook the spring onions and garlic with a little salt and cook for 2-3 minutes, add the mushrooms and cook until golden. Add the edamame and hot water and bring to a simmer.
- Place the tahini and miso into a separate bowl with 2 tablespoons of hot water and whisk until smooth. Slowly mix into the pot and cook for another 4-5 minutes. Add the tamari and maple.
- Serve with the tofu batons, a few drops of sesame oil, chili oil and some toasted sesame seeds
