2 tbs Sesame Oil
2 tbs Ginger, Minced
1 Medium Red Chilli, deseeded & cut small
1/2 Block of Firm Tofu, cut into 1cm cubes
1 cup/120g Shiitake Mushrooms, sliced
4 cups/1ltr Vegetable Stock, Hot.
1 tbs Rice Wine Vinegar
2 tbs Light Soy Sauce
1 tbs Miso Paste
2 tbs Maple Syrup
Handful Pak Choi Leaves
200g Tenderstem®

To Garnish

Fresh Red Chilli, sliced
3 Spring Onions
1 tbs Sesame Seeds
Fresh Coriander


Pre heat a griddle pan over a high heat, add a touch of oil then grill the Tenderstem® until charred – this should take around 2 minutes. Then remove from the pan.

Pre heat a large wok or saucepan over a high heat. Add the sesame oil. Wait for the pan to get super hot. When the pan is almost smoking throw in the ginger & chilli. Sauté for 1 minute before adding the Tofu and Shiitake mushrooms.

Toss and stir the mixture whilst cooking for a further 2 minutes.

Cook on the high heat for 30 more seconds.

Turn the heat down low and add the vegetable stock, soy sauce, miso, vinegar and maple. Let the soup simmer away for 5 minutes.

Meanwhile, slice the spring onions thin on angle.

Just before removing the saucepan or wok from the heat throw in the pak choi & grilled Tenderstem® . Once its slightly wilted remove the pan from the heat.

Serve the soup straight away, topped with spring onion, chilli & a sprinkle of mixed sesame seeds.

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