Fast Recipes

Miso broth with broad beans and tofu

A vegetarian broth that still packs a umami punch.
Miso broth with spring vegetables and tofu

Miso broth with spring vegetables and tofu

Ben Hansen

Miso makes a vegetarian umami-laden broth that’s quick to prepare. It’s been said that miso is as diverse in variety as wine or cheese; you may need to up the quantity here, depending on the type.



1.Stir miso into 1 litre water in a saucepan and bring to a simmer. Add wakame and simmer until softened (1-2 minutes). Season to taste with soy sauce. Add asparagus and broad beans and simmer until just tender (2-3 minutes).
2.Divide tofu among four serving bowls. Ladle broth and vegetables over tofu, drizzle with sesame oil and serve topped with a pinch of roasted sesame seeds.

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