Bring the taste of the orient to your midweek meal plan with this super quick and easy example of Japanese cooking.

Serves 4
Ready in 15 minutes

2 tbsp vegetable oil
2 garlic cloves, crushed
200g shiitake mushrooms, sliced
2 x 225g packs smoked tofu, cubed
2 tbsp miso paste
2 tbsp light soy sauce
400g pak choi, roughly chopped

Miso paste is made from fermented soya beans and is a staple in Japanese cooking. Look out for jars in Oriental stores or the World Food sections of large supermarkets.

Heat the vegetable oil in a large deep frying pan over a high heat. Add the garlic and sliced mushrooms and stir-fry for 2-3 minutes until the mushrooms are just tender and golden. Remove with a slotted spoon and set aside.

Add the tofu to the pan and stir-fry for 1-2 minutes until just browned. Reduce the heat and stir in the miso paste, soy sauce and 1 litre of boiling water. Slowly bring to the boil then add the pak choi and simmer for 2-3 minutes until just softened.

Return the mushrooms to the pan and heat through for a further minute. Divide the broth between four warmed bowls and serve immediately.

Bulk it up: For a heartier dish cook some thread egg or rice noodles following the pack instructions and divide between the serving bowls before spooning over the broth.

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