Traditional Japanese miso soup is made from dashi broth, but our veg stock version works just as well.
If you can find some, try adding a handful of wakame seaweed to make your miso more authentic.
100g miso paste
2 pak choi hearts, shredded
200g silken tofu, cut in to cubes
1L veg stock
2 spring onions, finely sliced
Salt and pepper (to taste)
Select the SAUTE function, add the miso paste and around 200ml of your hot stock, and stir to combine.
Add the rest of the ingredients and stir to combine then cancel the SAUTE function.
Put the lid on and select the CHUNKY function.
When the program has finished, open the lid and season to taste before serving.