Simple Miso Broth with Vegetables and Tofu
Ingredients
- Half stalk lemon grass
- 2 tbsp fresh ginger
- 2 large cloves of garlic
- 4 black peppercorns
- 2 tsp crushed red pepper
- Half onion
- Half red bell pepper
- Handful of ripe cherry tomatoes
- Salt and pepper
- 1 quart hot water
- 0.5 tbsp Better than Bullion
- Other half lemon grass
- 1 tbsp miso paste
- 1.5 tbsp brown sugar
- 0.5 tbsp sesame oil
- 1 tbsp peanut butter
- 0.5 tbsp soy sauce
- Tofu
- Curry powder
- Paprika
- Cumin
- Oil
- Cilantro
- Scallions
- Ginger
- Lemon juice
Preparation
Sauté the lemon grass, ginger, garlic, black peppercorns, and crushed red pepper in a pan with oil.
Add half onion and half red bell pepper, both medium diced, and sauté for a few minutes.
Add handful of ripe cherry tomatoes, salt, and pepper.
Prepare the miso broth by adding 1 quart hot water, 0.5 tbsp Better than Bullion, smashed other half lemon grass, 1 tbsp miso paste, 1.5 tbsp brown sugar, 0.5 tbsp sesame oil, 1 tbsp peanut butter, and 0.5 tbsp soy sauce to the vegetables.
Bring the mixture to a boil, then reduce to a very low temperature and simmer for about 10 minutes.
During this time, cook pasta and drain it.
Season tofu with curry powder, paprika, cumin, salt, and pepper, coat in oil, marinate for 20 minutes, and fry in a pan until crispy.
Garnish the dish with chopped cilantro, scallions, thinly sliced ginger, and lemon juice.