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
1/2 cup/75g Bean Sprouts, fresh or tinned
1/2 cup/35g Fresh Samphire (optional)
4 cups/1ltr Vegetable Stock, Hot.
1 tbs Rice Wine Vinegar
2 tbs Light Soy Sauce
1 tbs Miso Paste
2 tbs Maple Syrup
1 cup/100g Baby Pak Choi Leaves or Large Pak Choi, shredded.
3 Spring Onions
1 tbs Black & White Sesame Seeds
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. Add the bean sprouts & samphire.
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. Once its slightly wilted remove the pan from the heat.
Serve the soup straight away, topped with spring onion & a sprinkle of mixed sesame seeds.
To make more of a meal, you can add noodles.