Miso soup with tofu recipe | Sainsbury`s Magazine

Ingredients

• 300ml light vegetable stock or water - use vegan and gluten-free stock if required
• 50g extra-fine green beans, halved
• 40g shiitake or chestnut mushrooms, sliced thinly
• 1 tbsp brown miso paste (we used Yutaka)
• 100g tofu (ideally silken), diced
• 1 spring onion, sliced on the diagonal
• chopped coriander