Recipe

Tofu miso with omelette

Nov 29, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Tofu miso with omelette
  • 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

Tofu miso with omelette
  • 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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