Miso soup with mini pak choi

Level of difficulty

easy

Ingredients for 2 people

300 g mini pak choi
2 tbsp peanut oil
2 garlic cloves
2 cm fresh ginger
200 g tofu
2 tbsp soy sauce
2 tbsp mirin (sweet rice wine; alternatively sweeten with sugar)
200 g mie noodles
3 eggs
2 spring onions
1 handful of mushrooms of your choice (e.g. button mushrooms)
2 tsp granulated chicken stock or bouillon

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Wash the mini pak choi, separate the leaf stalks and, if necessary, halve lengthwise. Clean and slice the mushrooms. Wash the spring onions and slice into rings. Put the chopped vegetables to one side.

Peel and finely chop the garlic and ginger. Cut the tofu into cubes. Then heat the peanut oil in a pan. Add the ginger and fry gently. Add the tofu and garlic and fry until slightly browned. Deglaze with the soy sauce and mirin and simmer a little over a low heat. In the meantime, hard boil the eggs for 10 minutes. Prepare the mie noodles according to the instructions on the packet and set aside. Bring 1 litre of water to the boil and stir in the chicken stock. Then reduce the heat, add the vegetables to the stock and cook for about 8 minutes. Add the mie noodles and tofu mixture to the stock and stir. Arrange the miso soup in soup bowls together with the boiled eggs.

Bon appétit!