Saucy, sweet, with a little bit of heat. No, we’re not talking about us, we’re talking this mouthwatering soup from Gaz Oakley’s new book Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan. We love this recipe from the British YouTube sensation so much, we featured it on the cover of our March+April 2018 Spring Issue. Yeah, that much.
What you need:
2 tablespoons sesame oil
2 tablespoons fresh ginger, finely chopped
2 garlic cloves, crushed
1 medium red chilli, deseeded and finely chopped
6¼ ounces firm tofu, cut into 3/8-inch cubes
1 cup shiitake mushrooms, sliced
4 cups vegetable stock
3 tablespoons light soy sauce
1 tablespoon miso paste
1 tablespoon rice wine vinegar
3 tablespoons maple syrup
1 cup fresh or canned bean sprouts
½ cup fresh samphire (or chopped asparagus)
1 cup bok choy leaves
4 spring onions, thinly sliced diagonally, to serve
1 tablespoon black and white sesame seeds, to serve
What you do:
1. Into a large wok or saucepan over high heat, warm oil until hot. When oil is almost smoking, add ginger, garlic and chilli. Sauté for 1 minute, add tofu and mushrooms, and toss and stir to cook mixture for additional 2 minutes. Leave to cook for untouched 30 more seconds.
2. Reduce heat to low and add vegetable stock, soy sauce, miso, vinegar and maple syrup. Let simmer for 5 minutes, then add bean sprouts and samphire (or asparagus) and cook for 2 more minutes. Add bok choy, let wilt, and remove wok from heat.
3. Top with spring onions and sesame seeds and serve immediately.
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!