Prep time: 15 min – Total time: 25 min
Makes: 4 servings
1.5 litres salt reduced chicken stock or vegetable stock
11/2 tablespoons VEGEMITE
3 spring onions diagonally sliced
1 large carrot cut into julienne strips or spiralised
1 bunch baby bok choy, thickly sliced diagonally
3 teaspoons grated green ginger
200g shitake mushrooms, trimmed (or swiss brown mushrooms, sliced)
1-2 tablespoons red miso paste (optional)
½ cup frozen edamame beans (can use fresh)
15g wakame, broken into pieces
300g silk tofu, cut into cubes
Whisk together the stock and VEGEMITE in a medium saucepan until combined, bring to the boil then reduce to a simmer.
Add the spring onions, carrot, bok choy and ginger then simmer for 2 minutes or until the bok choy is a bright green.
Add the beans and wakame and simmer a further 2 minutes or until wakame is softened.
Lastly add the tofu and simmer until heated through. Season to taste.
Ladle into 4 serving bowls and serve immediately.