Ingredients

• 400 ml low-sodium vegetable broth — ready to use
• 200 ml water — room temperature
• 160 g egg whites — from carton or separated
• 120 g firm silken tofu — cut into very small cubes
• 20 g white miso paste — loosened with a little warm broth
• 6 g fresh ginger — very finely grated
• 5 g spring onion green tops — very finely sliced optional

Instructions

1. In a medium saucepan, combine the low-sodium vegetable broth and water, and warm over low-medium heat until steaming but not boiling.
2. In a small bowl, whisk the white miso paste with a few spoonfuls of the warm broth until smooth, then stir this mixture back into the pot until fully dissolved.
3. Add the finely grated fresh ginger and the small tofu cubes to the pot, keeping the heat low so the liquid only gently simmers and does not boil vigorously.
4. In a separate bowl, lightly whisk the egg whites just to break them up, then slowly drizzle them into the gently simmering broth while stirring in one direction to form soft, fine ribbons.
5. Let the mixture cook on low for 2–3 minutes until the egg whites are just set and the tofu is warmed through; avoid boiling to keep the texture very soft and gentle on the stomach.
6. Taste and, if tolerated, add a tiny splash of extra hot water if the flavor feels too strong; ladle into small cups, garnish with a few spring onion slices if using, and sip slowly while warm.