Vegan Fermented Food

‘Miso paste is made by fermenting soyabeans with salt and koji, a type of fungus. As well as boosting friendly bacteria in the gut, miso is associated the other health benefits including lower blood pressure and protection against some cancers’ – (Dr. Sarah Schenker, Dietitian).

Servings – 4 people

Ingredients:

• • 300g tofu, diced
  • 2 tsp soy sauce
  • 1.5 litres water or vegetable stock
  • 6 tbsp brown miso paste
  • A thumb-sized piece of fresh root ginger, peeled and finely grated
  • 4 spring onions, finely sliced
  • 10 mushrooms, quartered
  • 2 carrots, peeled, finely sliced or julienned
  • 2 heads baby bok choy, chopped in half lengthways
  • 4 tsp sesame seeds

Instructions:

• • Place the diced tofu in a bowl and add the soy sauce, toss to coat.
  • Pour the water or stock into a large saucepan and bring back to the boil. Stir in the miso paste.
  • Add the spring onions, mushrooms, carrots and bok choy and simmer gently for around 5 minutes until tender.
  • Add the tofu for the last minute.
  • Serve with a sprinkle of sesame seeds.