Tofu and Mushroom Miso

[Guest guest]

Tofu and Mushroom Miso

 

 

1 teaspoon vegetable oil

1 teaspoon sesame oil

lOO g (3 1/2 oz) Swiss brown mushrooms, thinly sliced

2 tablespoons (8 tsp) brown miso

4 cups boiling water

1/2 bunch choy sum leaves, washed and shredded

150 g (5 1/3 oz) drained silken firm tofu, cut into small cubes

4 tsp mirin

 

 

1. Place vegetable oil and sesame oil in a saucepan over medium heat.

Add mushrooms and cook for 1 to 2 minutes.

 

2. Combine miso and water in a heatproof jug. Add to saucepan and

bring to the boil.

 

3. Reduce heat to medium. Add choy sum and tofu. Stir until choy

sum wilts and tofu is heated through. Stir in mirin. Serve.

 

 

Serves 4.