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Ingredients
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh ginger, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium red chilli, deseeded and finely chopped
  • 6¼ ounces firm tofu, cut into 3/8-inch cubes
  • 1 cup shiitake mushrooms, sliced
  • 4 cups vegetable stock
  • 3 tablespoons light soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons maple syrup
  • 1 cup fresh or canned bean sprouts
  • ½ cup fresh samphire (or chopped asparagus)
  • 1 cup bok choy leaves
  • 4 spring onions, thinly sliced diagonally, to serve
  • 1 tablespoon black and white sesame seeds, to serve
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