Deconstructed Won Ton Soup

1. First, peel the garlic and ginger and finely chop them, along with the spring onion. Trim the bok choy and cut into strips. Heat the (chili) oil in a pan and fry the ginger, garlic, and the white part of the spring onion for a few minutes.
2. Next, add the bok choy and sauté until it has noticeably reduced in size. Now stir in 300 ml of water, miso paste, vinegar, agave syrup, and chili sauce, and simmer the soup over medium heat.
3. Meanwhile, break the lasagna sheets into large pieces (sorry to all the Italians having heart attacks right now). Add them to the soup and simmer for 10-12 minutes, stirring occasionally.
4. Now we come to the tofu "filling," which is disguised as tofu balls. The smoked tofu is crumbled in a bowl and mixed with the remaining ingredients until smooth.
5. Form it into teaspoon-sized balls and fry them in a pan in a little oil for 3-4 minutes on each side.
6. Arrange the balls with the soup in a bowl and garnish with a dash of lime juice and fresh coriander.

Tip: Please DO NOT add the meatballs to the broth to cook instead of frying them. This will result in a crumbly disaster (trust me).

If you liked this recipe, you can buy my second cookbook PLANTIFUL COOKING here (German only)