Name: Tofu miso with omelette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 eggs; 4 green onions, thinly sliced; 2 teaspoon sesame oil; 200 gram button mushrooms, thinly sliced; 3 18g sachets instant miss soup; 300 gram firm tofu, drained, cut into 2 cm cubes; 1 bunch baby choy sum, coarsely chopped

Tofu miso with omelette

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

4 eggs

4 green onions, thinly sliced

2 teaspoon sesame oil

200 gram button mushrooms, thinly sliced

3 18g sachets instant miss soup

300 gram firm tofu, drained, cut into 2 cm cubes

1 bunch baby choy sum, coarsely chopped

Method

1.Whisk eggs and half the onion in a small bowl. Heat half the oil in a large frying pan over high heat. Add egg and tilt to cover base. Cook for 1 minute or until set underneath. Turn; cook for 1 minute. Transfer to a chopping board. Slice thinly.

2.Heat remaining oil in a large saucepan over moderate heat. Add mushroom, cook and stir for 2 minutes or until tender. Add miso and 1 litre (4 cups) water. Bring to the boil. Reduce heat to low.

3.Add tofu, choy sum and remaining onion: simmer, uncovered, for 1 minute or until heated. Serve soup in bowls topped with omelette.

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