Miso soup with smoked tofu

Instructions

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Put the soy sauce or tamari in a shallow dish and add the tofu chunks, tossing to coat on all sides. Arrange them in a baking tray lined with baking paper, lightly spray with low-calorie cooking spray and bake for 20 minutes.
3. Once the tofu is in, pour 1.5 litres water into a large saucepan over a high heat. Add the miso and ginger and bring to the boil, then tip in the pak choi, baby corn, mushrooms, bean sprouts and chopped coriander. Simmer for 2 minutes, then stir through the lemon zest and juice.
4. Divide between bowls and top with the tofu and remaining herbs to serve.
5. For even more flavour, you could break up 4 sushi nori seaweed sheets and scatter over each bowl (this adds ½ Syn per serving).
6. And if you fancy a bit of heat, add a little chopped chilli.