Ginger broth with tofu and greens
A clear ginger broth with tofu, edamame and pak choi, finished with a little sesame oil. Fresh and simple, and ready in 25 minutes when you want something simple in the evening.
- Time
- 25 min
- Serves
- 2
- Kind
- Soup
- Also
- Low carb
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube and tamari.
Method
- Drain the tofu and cut it into 1.5 cm cubes. Peel the ginger and slice it into thin matchsticks. Peel the carrot and slice it into thin coins. Halve the pak choi lengthways and slice the spring onions.
- Put the stock cube in a large pan with 700 ml of boiling water, then add the ginger, carrot and tamari. Simmer for 8 minutes.
- Add the tofu and edamame and simmer gently for 4 minutes.
- Add the pak choi and cook for 2 minutes more, until the stalks are just tender.
- Take the pan off the heat and stir in the sesame oil. Taste and add a little more tamari if needed.
- Ladle into bowls and scatter with the spring onions.
Tip Keep the sesame oil for the end, off the heat, because it loses its flavour if it boils. Frozen edamame go straight in.
Per portion
| Energy | 266 kcal |
| Protein | 23 g |
| Carbohydrate | 11 g |
| of which sugars | 7 g |
| Fat | 14 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 3.7 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu200 g
- pak choi2
- ginger20 g
- spring onion2
- vegetable stock cube1
- tamari1 tbsp
- sesame oil1 tsp
- carrot1
- edamame100 g
