Miso and Tofu Soup

Serves 2

  • 300g firm tofu, cubed
  • 100g fresh shiitake mushrooms, sliced
  • 400g (1 bunch) baby bok choy, leaves washed and separated
  • 2 Tbs soy sauce
  • 3 Tbs miso paste
  • Splash of fish sauce
  • 1.25L (5 cups) water

In a large saucepan add the water, soy and fish sauce and bring to the boil. Stir in the tofu, shiitake mushrooms, bok choy and miso paste, cook for about 3 minutes or until the bok choy has wilted. Serve and enjoy!

Each serving:
Protein: 20g
Carbohydrate: 7.5g