Ginger and Lemongrass Soup with Tofu and Black Rice

Ginger and Lemongrass Soup with Tofu and Black Rice

This beautiful-looking dish from Brett McGregor's new book Chop Chop is brilliant. So simple, yet the final product is a sight to behold and has great textures and flavour. The key here is to ensure you have the best stock possible — a homemade stock will always taste better than a bought one.

Serves 4 as a starter

Photography by Jae Frew