Miso Vegie Soup

(serves 2)

Great for when it's cold and windy outside, and you need a quick healthy-ish lunch from random leftover vegetables in the fridge, canned and frozen goodies! Mm.. true life of a struggling uni student with an assignment.

Prep time: 5 min

Cooking time: 10 min

Ingredients:

2 T miso paste
2-3 C water
1/2 leek
5-6 pc fish tofu (from frozen)
200g canned corn
1/2 bunch choy sum or 4 leaves of chinese cabbage
soy sauce, sesame oil for seasoning
dried seaweed and sesame seeds, to garnish


Method:
1. Boil water and add miso paste into a medium sized pot, stirring to dissolve the miso paste.
2. Wash the choy sum or chinese cabbage and cut into bite-size pieces
3. Thinly slice the leek, and quarter the fish tofu.
4. Add the leek, corn, and fish tofu into miso soup and boil for 3-5 minutes.
5. Add the choy sum and cook for another 2-3 minutes, add approx. 1 T soy sauce and 1 tsp sesame oil, then adjust to taste.
6. Serve with cut up dried seaweed and a sprinkle of sesame seeds!