Indy Power: A little bowl of bliss
Sample this super broth bowl flavoured with seaweed and scented with fragrant ginger.
Tofu Kombu Bowl
This, to me, is the most heavenly bowl of comfort. It's clean and light but so nourishing and full of flavour.
Serves 2. Gluten-free, dairy-free & vegan
For the tofu:
200g firm tofu
100g shiitake mushrooms
60ml tamari/soy sauce
2 tbsp coconut sugar/honey
For the broth:
Thumb-sized piece of fresh ginger
4 pieces of kombu (kelp)
2 cloves of garlic, peeled
2 tbsp miso paste
2 tbsp tamari/soy sauce
Beansprouts, carrots, enoki mushrooms, radish slices, spring onions
Cut the tofu into squares and slice the shiitake. Lay them out in a dish. In a small bowl, whisk together the tamari and coconut sugar. Pour over the tofu and shiitake and toss well. Leave to marinate, tossing often, as you make the broth.
Thinly slice the ginger and add it to a saucepan with the kombu, the whole garlic cloves and 1.2 litres of water. Bring it to a simmer, then let it simmer gently for 20 minutes.
Whisk together the miso, tamari and a ladleful of the broth until smooth, then pour it into the saucepan with the rest of the broth.
Add a glug of sesame oil to a pan on medium- high heat. Arrange the tofu in the pan and pile the shiitake together in the remaining space. Cook the tofu for 2-3 minutes each side until crisp; toss the shiitake often.
Add any raw veg to your bowls and pour the broth over them. Add the tofu and shiitake on top and sprinkle with spring onions.
Tried this recipe?
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