- 3x10 g sachets instant miso broth
- 200 g shimeji mushrooms
- 297 g block of tofu, cubed
- 200 g fresh green peas, blanced
- For serving
- 1 handful of edamame beans
Add the instant miso broth to a saucepan of boiling water and simmer gently until dissolved and fragrant.
Add the mushrooms and blocks of tofu and gently poach for 5 to 10 minutes, or until the mushrooms are tender and juicy.
Smash the peas with a potato masher or blend coarsely, then spoon onto each dish and top with a ladleful of tofu-and Japanese mushroom miso essence.
Scatter over the edamame beans and serve.
Cook’s note: Instant miso broth is available from Asian supermarkets or speciality delis.
Substitute the shimeji mushrooms with any others of your choosing in this simple yet elegant recipe.