Miso-Flavoured Broth with Marinated Tofu (Serves 4 Hungry Boys) - $7.80ish
500g Fresh Tofu, cut into dice size cubes- $2.40 (It’s this cheap at the Willis St Wellington Sunday Market , but it’s still only $3.50 from Yan’s in Hopper St all the time)
4 Tbsp of Teriyaki Marinade - $0.70 (I used less than a quarter of a $3.something bottle)
4 Tbsp Miso Paste - $0.60 (I had to buy 400g worth from Yan’s because that was the smallest size. Could’ve got it for $3.50 but paid $4.70 for the one with English instructions on it since I’ve never bought miso before)
1.2L Vegetable Stock - $0.80 (stock cubes or powder whatever you’ve got. Although it’s normally 1 tsp to a cup I only used 4 since I figured the miso was gonna do it’s flavour thing anyway)
Dash of oil - $0.20
2 Handful of Winter Greens, chopped into strips - $0.80 (I used half a $1.50 half-cabbage – so like quarter of a cabbage)
4 Spring Onions, sliced - $1.00 (most of a bunch from Sunday market)
2 Tbsp Soy Sauce - $0.30 (This is a bit of a guesstimate. I always have a massive bottle or 3 or hand and I can’t remember what I paid. It’s kind of like salt – buy a lot and then forget about it)
1 Red Chilli, thinly sliced -$1.00 (I was kind of amazed that the chilli was basically the most expensive thing in this. Next time I will use chilli flakes instead, cheaper and a tad less spicy)
Total - $7.80ish
(I’ve adapted this recipe from an old Taste magazine so credit where it is due. The pic on the left is what it’s supposed to look like and on the right is my effort – close enough I reckon)
Put the cubed tofu and teriyaki marinade in a bowl and leave to marinate for 15 mins.
Add miso paste to vegetable stock and heat until simmering in a saucepan. It should be pretty quick if you boil your water in the jug first like me and then add it to the stock. You’ll need to stir the miso a bit to break it up.
While the stock is heating up, drain the marinade that hasn’t gone into the tofu and grill the tofu in a frypan with a dash of oil for a few minutes. I made the mistake of not draining it so it took ages to go brown. You’ll need to turn it occasionally until it’s brown/glazed on a couple of sides (not all otherwise you’ll be there forever).
Add greens (aka cabbage), the soy sauce and half the spring onions to the stock. Simmer for two minutes.
Divide tofu into 4 bowls. Divide broth (stock, miso, greens etc) over the tofu. Top with the other spring onions you’ve got still and sliced chilli (or flakes).