Tofu. Never really understood it. Looks like glazing putty. Tastes like glazing putty (or what I imagine glazing putty might taste like). So, it was with understandable caution that I approached this dish, to be very pleasantly surprised actually, a definitely edible meal!
I’m never going to be a convert to coagulated soy milk, but if tofu does float your boat, then this is a very nice recipe*
*or just put a bit of chicken in there. Am I allowed to say that?
1.5lt vegetable stock
6 cm piece of ginger, cut into thin strips
4 cloves of garlic, peeled and finely chopped
2 fresh red chillis, de-seeded and finely chopped
1 shredded cabbage
1 pack slice shitake mushrooms
2 carrots shredded into matchsticks
4 tbsp miso paste
low salt soy sauce
Pour the stock into a pan and bring to the boil
Add the mushrooms, ginger, chilli and garlic and cook for 5 mins
Add the cabbage and carrots and cook for another 4 mins
Stir in the miso paste and a good splash of soy sauce
Add the tofu (if you must) and let stand for a few minutes before serving.