Tofu (firm): 150g (5 oz, cubed), Mushrooms (shiitake): 100g (1 cup, sliced), Carrots: 75g (1 medium, julienned), Bok choy: 150g (2 cups, chopped), Wakame seaweed (dried): 5g (1 tbsp), Green onions: 30g (1/4 cup, chopped), Ginger: 10g (2 tsp, grated), Garlic: 3g (1 clove, minced), Miso paste: 30g (2 tbsp), Dashi or vegetable broth: 1L (4 cups), Sesame oil: 5ml (1 tsp), Soy sauce (low-sodium): 10ml (2 tsp), Brown rice (cooked): 100g (1/2 cup), Sesame seeds: 5g (1 tsp), Black pepper: to taste
1. In a large pot, bring 1L dashi or vegetable broth to a simmer. Add 10g grated ginger and 3g minced garlic. 2. Add 75g julienned carrots and 100g sliced mushrooms. Simmer for 5 minutes. 3. Add 150g chopped bok choy and 5g wakame seaweed (rehydrated according to package instructions). Simmer for 2 minutes. 4. In a small bowl, whisk 30g miso paste with a ladleful of hot broth until smooth. Return mixture to pot. 5. Add 150g cubed tofu, 10ml soy sauce, and 5ml sesame oil. Simmer gently for 2 minutes (do not boil after adding miso). 6. Serve over 100g cooked brown rice, garnished with 30g chopped green onions and 5g sesame seeds.
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