1 tbsp sunflower oil
3 shallots, sliced
1 litre / 1 pint 14 fl. Oz/4 cups dash or vegetable stock
6 oysters mushrooms, or pak Choi torn in thin strips
200 g/7 oz / 1 1/3 cups tofu, cubed
75 ml / 2 ½ fl. Oz /1/3 cup barley miso paste
1 tbsp sesame seeds or linseed seeds (optional)
1.Heat the oil in a saucepan and stir-fry the shallots for 5 minuets. Add the dashi and bring to a simmer.
2.Add the oyster mushrooms and tofu and simmer for 2 minutes.
3.Put the miso in a bowl and add a ladle of the soup. Stir to dissolve, then take the pan off the heat and stir in the miso mixture.
4.Ladle into polystyrene ‘take-out style ‘ containers and garnish with sesame seeds. Add a lid and you’re good to go.