CHICKEN, SILKEN TOFU
& CABBAGE SOUP
SERVES 44 chicken thigh fillets
2 tbs red miso paste (from selected
supermarkets)(^1) / 2 small green cabbage,
cut into 4 pieces
8 spring onions, trimmed, halved
2 long red chillies, halved lengthways
1 tsp shichimi togarashi (from Asian
food shops and selected
supermarkets), plus extra to serve
2 tbs white soy sauce (from Asian food
shops – substitute light soy sauce)
4cm piece (20g) ginger, finely grated
2 tbs rice vinegar
2 tbs mirin
2 x 300g packets silken tofu, halved
Micro radish leaves and toasted
seasoned nori sheets, to serve
In a large saucepan carefully layer the
chicken, miso paste, cabbage, spring
onion and chilli, and sprinkle with shichimi
togarashi. Add soy sauce, then gently
pour 2L (8 cups) water down the inside of
the pan, being careful not to disturb the
layers. Place saucepan over high heat and
bring to the boil. Reduce to a simmer and
cook, without stirring, for 35-45 minutes
or until cabbage is tender and chicken is
cooked through. Set aside to cool slightly.
Meanwhile, combine the ginger,
vinegar and mirin in a bowl and set aside.
Remove chicken and shred roughly
with two forks. Divide tofu pieces among
4 bowls. Add cabbage pieces, chicken,
spring onion and chilli, then pour over
broth. Sprinkle with extra shichimi
togarashi and top with the micro radish,
toasted nori and ginger dressing to serve.
WHIPPED TOFU, MUSHROOM
& CRISPY GINGER BAGELS
MAKES 500G
Begin this recipe at least 2 hours ahead.
2 tbs sunflower oil
1 tsp sesame oil
150g shiitake mushrooms
6cm piece (30g) ginger, finely shredded
4 spring onions, sliced into 3cm pieces
2 tbs each soy sauce and rice vinegar
4 bagels, toasted
Purple shiso (from Asian food shops),
to serve
WHIPPED TOFU
325g firm silken tofu, drained (we used
Bonsoy Organic Nigari Tofu)
200g sour cream
Juice of^1 / 2 a lemon
1 tsp white soy sauce (from Asian
supermarkets – substitute light
soy sauce)
For the whipped tofu, combine tofu, sour
cream, lemon juice and soy in a bowl and
coarsely mash with a fork. Transfer to
a sieve lined with a damp muslin or clean
Chux cloth set over a bowl. Chill for at least
2 hours or overnight for the liquid to drain.
When drained, squeeze out any excess
liquid, then transfer drained tofu mixture
to the bowl of a stand mixer fitted with the
paddle attachment. Beat for 2 minutes
or until thick and combined. Chill until
needed (whipped tofu will keep chilled in
an airtight container for up to 2 weeks).
Heat oils in a frypan over medium-high
heat. Add mushrooms and cook, turning,
for 3-4 minutes or until golden and cooked
through. Add ginger and spring onion,
and cook, tossing to coat, for 1-2 minutes
or until ginger is crispy and spring onion is
softened slightly. Add soy and vinegar,
and spoon over vegetables to coat.
Spread toasted bagels with whipped
tofu, top with mushroom mixture and
serve topped with shiso leaves.
EDAMAME & CRAB SOUP
SERVES 4
1L (4 cups) vegetable stock
2 x 454g packets frozen edamame
beans (from Asian food shops)
100g unsalted butter
2 tbs olive oil
3 garlic cloves, sliced
4 spring onions, white part finely
chopped, green tops shredded
100g baby spinach leaves
300g silken tofu, roughly chopped
200g cooked
crab meat
2 celery stalks,
thinly sliced
Toasted white
sesame seeds,
to serve
Place stock and 1 cup
(250ml) water in a saucepan
over medium-high heat and bring
to the boil. Add edamame and cook,
stirring occasionally, for 2 minutes
or until thawed and softened. Remove
using a slotted spoon. Cover stock and
set aside. When cool enough to handle,
pod the edamame, discarding pods.
In a separate pan, heat butter and oil
over medium heat. Add garlic and white
part of spring onion, and cook, stirring, for
4 minutes or until soft but not coloured.
Add podded edamame (reserving^1 / 3 cup
to serve) and spinach. Cook, stirring, for
4-5 minutes or until spinach has wilted.
Add tofu and reserved stock, and bring to
the boil. Remove from heat, then set aside
to cool slightly. Using a blender or a stick
blender, whiz until smooth.
Transfer soup (warm or chilled) to bowls
and top with crab, celery and remaining
spring onion and edamame. Sprinkle with
sesame seeds to serve.
PRAWN & BUCKWHEAT
NOODLE SOUP
SERVES 4
270g soba noodles
2 cups (500ml) vegetable stock
12 green prawns, peeled
(tails intact), deveined
150g shimeji mushrooms
(from selected supermarkets)
(^1) / 3 cup (80ml) sunflower oil
300g packet firm tofu, cut into
0.5cm-wide pieces
Amaranth leaves and toasted white
sesame seeds, to serve
DRESSING
(^1) / 2 tsp shichimi togarashi (from Asian
food shops and selected
supermarkets), plus extra to serve Prawn & buckwheat noodle soup:
‘Speckle’ serving bowl and noodle bowl, both in ebony.
Chicken, silken tofu & cabbage soup:
‘Speckle’ dipping bowl in ebony.
Whipped tofu,
mushroom & crispy ginger bagels:
‘Speckle’ rectangular platter in ebony.
Edamame & crab
soup:
‘Speckle’ bowl in ebony, all Ecology. For stockists, see Directory, p 153.
68 delicious.com.au
MATT WILKINSON.