Tofu Miso Soup broth


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.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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