Ingredients
2 cups vegetable stock
280 g fresh firm tofu, cut into 1 cm cubes
3 heaped tbsp yellow bean paste or miso
5 cm piece fresh ginger, thinly sliced
170 g baby bok choy, halved through the core
140 g lemonfish fillet, cut crosswise 1 cm strips
140 g salmon fillet, cut crosswise 1 cm strips
140 g sea bass fillet, cut crosswise 1 cm strips
SIDS SALT & PEPPER to taste
1 small bunch coriander, roughly chopped
Directions
Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated then bring to a gentle simmer. Check fillets for skin and bones.
Add the bok choy and fish fillets then cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3-4 minutes. Season with SIDS SALT & PEPPER and serve garnished with a generous sprinkling of the coriander.
