Although the production of tofu does have a slightly negative effect on our environment, the overall impact is much less severe than most conventional animal agriculture practices. Plus, most of the tofu we eat here is made from Australian soybeans, so food miles are reduced too.
This soup is topped with nori seaweed, which is available from supermarkets and Asian grocers in the form of sheets and flakes. Try sprinkling it over salads and soups, or enjoy it on its own as a snack.
- ⅓ cup shiro (white) miso paste
- 90 g dried soba noodles, broken in half
- 1 bunch choy sum, trimmed, torn into thirds
- 1 bunch thin green asparagus, woody ends discarded, broken into thirds
- 300 g organic soft tofu, drained, cut into rough 2 cm pieces
- 4 green onions, thinly sliced into rounds
- 2 tsp sesame seeds, toasted
- ⅓ cup torn toasted nori
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Whisk together the miso paste and 2 litres of water in a large saucepan until well combined. Place the saucepan over medium heat and bring to a simmer.
2. Add the soba noodles and stir gently with a fork for 1 minute. Add the choy sum and asparagus and allow to simmer gently for 2 minutes or until the green leaves have wilted but the stems are still crunchy.
3. Divide the tofu and green onion among serving bowls. Ladle over the miso mixture.
4. Sprinkle with the sesame seeds and toasted nori and serve hot.
Recipe from 2040: Handbook for Regeneration by Damon Gameau. (Pan Macmillan, pb, $34.99).