Ingredients
Serves 4
500 ml water
1 clove garlic
small piece of fresh root ginger ,
peeled and finely sliced
225 g slab of firm tofu
cut into small squares
8 mangetout .trimmed and finely
sliced length ways
1 small red pepper, de- seeded
225 g boneless,skinless chicken breasts ,sliced
small handful of fresh or frozen peas
1 Bok Choy ,sliced
2 spring onions ,trimmed and sliced
2 sachets of instant miso soup
handful of alfalfa sprouts
fresh coriander to garnish
method
1 . Bring the water to the boil in a large saucepan , add the garlic and ginger , chicken and boil for minute.
2 . Stir in the tofu , mangetout ,pepper and peas .Return to the boil , skim any foam the surface with a spoon and simmer for 2 minutes .
3 .Add the Bok Choy and spring onions and cook for 1 minutes .
4 .Remove from the heat and stir in the miso soup and beansprouts .
5 .Ladle into a warmed bowl to serve . Garnish with fresh chopped coriander .
Serves 4
500 ml water
1 clove garlic
small piece of fresh root ginger ,
peeled and finely sliced
225 g slab of firm tofu
cut into small squares
8 mangetout .trimmed and finely
sliced length ways
1 small red pepper, de- seeded
225 g boneless,skinless chicken breasts ,sliced
small handful of fresh or frozen peas
1 Bok Choy ,sliced
2 spring onions ,trimmed and sliced
2 sachets of instant miso soup
handful of alfalfa sprouts
fresh coriander to garnish
method
1 . Bring the water to the boil in a large saucepan , add the garlic and ginger , chicken and boil for minute.
2 . Stir in the tofu , mangetout ,pepper and peas .Return to the boil , skim any foam the surface with a spoon and simmer for 2 minutes .
3 .Add the Bok Choy and spring onions and cook for 1 minutes .
4 .Remove from the heat and stir in the miso soup and beansprouts .
5 .Ladle into a warmed bowl to serve . Garnish with fresh chopped coriander .