½ cup chopped cilantro (save the stalks)
3 thin slices fresh ginger root
2 star anise
1 small dried red chili
5 cups vegetable stock
½ bunch chard, stems removed, leaves chopped into small pieces
7 ounces firm tofu
4 tablespoons red miso
2-3 tablespoons soy sauce or shoyu
1. Cut tops off leeks and slice the rest finely. Place the tops in a large pan.
2. Add the coriander stalks, ginger, star anise, and chili to the pan. Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes. Strain, return the broth to the pan and reheat.
3. Add the sliced leeks to the stalk with the chard and tofu. Cook gently for 2 minutes. Then mix 3 tablespoons of miso to a thin paste with a little hot broth and stir it back into the soup.
4. Stir in the chopped coriander and cook the soup for 1 minute more before serving, ladled into bowls.