Miso Broth with Seared Tofu, Mushrooms and Pak Choi

Instructions

1. 1

   Prepare the ingredients

   Cut the tofu into cubes about 2 cm across. Slice the mushrooms, quarter the pak choi lengthwise and chop the spring onion. Loosen the noodles according to the package instructions.

   
2. 2

   Sear the tofu

   Heat the oil in a large pot over medium-high heat. Add the tofu in a single layer and cook for 5 to 6 minutes, turning it occasionally so that it develops golden sides. Transfer it to a plate.

   
3. 3

   Brown the mushrooms and build the broth's flavor

   Add the mushrooms to the same pot and cook for 4 to 5 minutes, until softened and browned around the edges. Add the ginger and garlic and stir for 30 seconds, then pour in the water. Bring to a gentle simmer and cook for 5 minutes.

   
4. 4

   Cook the noodles and pak choi

   Add the udon noodles and pak choi to the broth. Simmer gently for 2 to 3 minutes, until the noodles are heated through and the pak choi has softened while the stems remain firm in the middle. Return the tofu to the pot and let it heat through for a minute.

   
5. 5

   Finish with miso and vinegar

   In a bowl, whisk the miso paste with a ladleful of hot broth until smooth. Reduce the heat, pour the mixture into the pot and add the soy sauce and rice vinegar. Do not boil again, so the broth stays delicate. Divide among four bowls and sprinkle with the spring onion.