Step by step
Method
5 steps- 01
Bring stock, corn and ginger to a gentle boil and cook for 5 minutes.
- 02
Mix miso with warm water in a small bowl until no lumps remain.
- 03
Lower the heat so the stock is barely simmering. Slide in tofu and pak choi and warm for 2 minutes.
- 04
Take the saucepan off the heat, then stir in the miso mixture and sesame oil.
- 05
Ladle carefully into bowls and add spring onion.
Cook's notes
Make it excellent
- Never boil the soup after adding miso; gentler heat preserves its rounded flavour.
Helpful cooking questions and genuine results are welcome.