CHINESE CABBAGE AND TOFU CHOWDER

It’s hard to believe this rich and creamy dish is vegan. The sweetness and velvety smooth texture of the white miso and almond milk combine so well with the silky tofu. Utterly delicious

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Step 1

Soak the dried shiitake mushrooms in a bowl with 400ml of water for at least 1 hour (or up to about 5 hours). Once the mushrooms are hydrated, drain (reserving the soaking water) and squeeze out any excess water.

Step 2

Slice thinly and set aside.

Step 3

Slice the cabbage into quarters vertically and then into eighths, making sure all the leaves are attached at the core. Cut the tofu into large bite-sized cubes, taking care not to break them as the tofu is extremely delicate.

Step 4

In a bowl, sprinkle the mangetout with ½ teaspoon of salt and then pour over enough boiling water to cover. Leave for 1 minute and then drain and rinse under cold water to cool down. Slice thinly and set aside.

Step 5

Bring the dashi stock and 200ml of the mushroom soaking water to the boil in a large shallow pan. Simmer over a medium heat for about 5 minutes. Skim away any scum that appears on the surface of the stock.

Step 6

Add the miso, soy sauce, ginger, shiitake mushrooms and 1 teaspoon of salt, and bring back to boil.

Step 7

Add the cabbage pieces, cut-side down and in a single layer, and bring back to the boil. Pour in the almond milk and then turn down the heat to the lowest setting. Cover with a lid or foil, and simmer for about 20 minutes. Make sure the liquid is not boiling otherwise the milk will curdle. Turn the cabbage over and continue to simmer for a further 10 minutes.

Step 8

Meanwhile, heat the oil in a large pan to 150°C. Carefully add the leek and deep-fry for 30 seconds, until light brown. Remove and drain on kitchen paper.

Step 9

Carefully take the cabbage pieces out of the pan and then place 2 pieces in each shallow soup bowl, taking care to retain the shape of the cabbage.

Step 10

Arrange the tofu alongside the cabbage. Pour over the broth and scatter with the sliced mangetout. Sprinkle with the fried leek and serve with spoons and forks or chopsticks.