EMMA BASIC Seaweed Tomato Miso Broth
Get inspired by Ching-He Huang while she makes Seaweed Tomata Miso Broth, A cherry tomato Miso-based umami soup broth with tofu, spring onions and Nori.
- 1 litre water
- 1 tablespoon organic yellow miso paste
- 200g organic cherry tomatoes
- 396g firm Organic Tofu, drained, sliced to 1cm X 1cm cubes
- 1 pack Emma Basic Nori
- 3 Spring onions, washed, top and tailed, sliced to rounds
Prepare the tofu, drain, pay dry and slice to 1cm cubes. Slice the spring onions.
Fill a wok or pan with 1 litre water. Add the cherry tomatoes and cook for 5 minutes and gently crush the cherry tomatoes using the back of a spoon. Add the miso paste and stir in well to dissolve. Add the tofu cubes. Let the broth simmer for 5 minutes.
Take the Nori out of the packet and break into bite sized pieces, adding it to the broth, gently using a spoon to ‘melt’ them into the broth. Sprinkle over spring onions and serve immediately.