Japanese Cabbage Miso Soup with Tofu

Gently press the tofu dry with paper towels and cut into roughly 2 cm cubes. Wash the Savoy cabbage, remove the core, and cut the leaves into bite-sized strips. Clean the shiitake mushrooms and cut them into slices. Peel and finely grate the ginger, and finely chop the garlic cloves. Wash the spring onions and slice into thin rings (keep the white and green parts separate).

Heat 1 tbsp of dark sesame oil in a large pot over medium heat. Add the tofu cubes and fry on all sides until golden brown (approx. 4-5 minutes). Remove the fried tofu and set aside on a plate.

Heat the remaining sesame oil (1 tbsp) in the same pot. Sauté the finely chopped garlic, grated ginger, and the white rings of the spring onions for about 1 minute until fragrant. Add the shiitake mushrooms and Savoy cabbage strips, and cook while stirring for 2-3 minutes until the cabbage wilts slightly.