Name: Miso tofu soup
Total time: 15 min
Yield: Serves 4
Ingredients: 4 eggs (we used Clarence Court Burford Browns); 600ml vegetable stock; 35g white miso paste; 1 tbsp rice wine vinegar; 2 tsp low-salt soy sauce; 350g block silken tofu drained; 320g sugar snap peas or edamame; 320g spinach; 100g wholegrain rice vermicelli; 100g spring onions trimmed and finely chopped; 4 tsp chinese chilli oil

Two white bowls filled with noodles, green vegetable and eggs with a bright orange yolk

4 eggs (we used Clarence Court Burford Browns)
600ml vegetable stock
35g white miso paste
1 tbsp rice wine vinegar
2 tsp low-salt soy sauce
350g block silken tofu
drained
320g sugar snap peas or edamame
320g spinach
100g wholegrain rice vermicelli
100g spring onions
trimmed and finely chopped
4 tsp chinese chilli oil

Method

step 1
Bring a large pan of water to the boil. Using a slotted spoon, carefully lower the eggs into the water. Cook for 7 minutes, adjusting the heat to maintain a gentle boil. Transfer the eggs to a bowl of cold water and leave for 2 minutes.
step 2
Meanwhile, pour the stock into a large pan and bring to a gentle boil. Combine a little of the stock with the miso paste in a small bowl and then scrape back into the pan along with the rice wine vinegar and soy. Add the tofu to the pan and then, using a stick blender, blitz everything together until smooth. Strain the soup to remove any foam, then strain back into the pan, season to taste, and add the sugar snaps and spinach. Cover and keep warm.
step 3
Put the noodles in a large bowl and cover with just-boiled water. Leave for 3 minutes. Gently peel the eggs and halve them. Drain the noodles and divide between four bowls. Pour over the miso- tofu broth and top with the eggs, onions and a drizzle of the chilli oil to serve.