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Japanese Pancakes with Miso Soup and Cucumber Salad

These vegetarian pancakes are a quick and easy answer to cravings of the crunchy and crisp variety. With nurturing miso and silky tofu, these savoury pancakes are a sure conversation starter.

Japanese Pancakes with Miso Soup and Cucumber Salad

Serves 4

300g silken tofu, drained
4 eggs
⅓ cup plain flour
1 tsp sesame oil
2 tsp soy sauce
2 tsp finely grated ginger
5 spring onions, finely sliced
2 tbsp white miso paste
2 cups vegetable stock
⅓ cup podded edamame beans
1 tbsp chopped coriander leaves
2 tbsp vegetable oil

Cucumber Salad
1 Lebanese cucumber, thinly sliced diagonally
1 tbsp chopped coriander leaves
1 long red chilli, finely chopped
2 tsp rice vinegar
¼ tsp sugar

For pancakes, combine tofu, eggs, flour, sesame oil, soy sauce and ginger in a medium bowl. Use a stick blender to blend until smooth. Stir in half the spring onions.
For miso soup, combine miso paste, stock and 2 cups water in a medium saucepan. Bring to the boil, whisking to combine. Add edamame, simmer 1 minute or until tender (or serve cooked edamame on the side). Add most of the remaining spring onions and coriander.
To make cucumber salad, combine all ingredients.
Heat a little oil in a large frying pan over medium heat. Cook 2 tablespoons pancake mixture for about 1 minute per side or until cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture, using more oil when necessary.
Serve pancakes sprinkled with remaining spring onions, cucumber salad and miso soup.

+smart tip
If edamame are unavailable replace with peas, snowpeas, sugar snaps or asparagus.

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