Japanese Miso, Kale and Tofu Soup and In the Mood for Healthy Food Book Giveaway
User Reviews
5
4 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Course
Soup
Japanese Miso, Kale and Tofu Soup and In the Mood for Healthy Food Book Giveaway
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This healthy and delicious soup is ready in 10 minutes! Perfect if you are watching your diet.
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Ingredients
- 1.5 l vegetable stock 52fl oz, 6 1/4 cups
- 6 tbsp White miso paste
- 2 garlic finely sliced, cloves
- 2.5 cm fresh ginger peeled and very finely chopped, 1 inch piece
- 1 red chili pepper seeded and very finely chopped
- 4 spring onions scallions, finely sliced
- 100 g kale trimmed and sliced
- 175 g firm tofu drained and cut into cubes
- 1 1/2 tbsp rice vinegar
- 200 g soba noodles 100% buckwheat for gluten-free soup
- Japanese Seven Spice seasoning optional
Instructions
- Prepare the noodles according to pack instructions, drain and rinse in cold water. Set aside.
- Bring the stock to the boil in a medium saucepan.
- Add the miso paste, garlic, ginger and chilli. Stir to dissolve the miso, lower the heat and simmer for 5 minutes.
- Add the spring onions, kale, tofu and rice vinegar. Cook until the kale is just tender.
- Stir in the noodles and serve, sprinkled with some seven spice seasoning.
Notes
- If you are preparing to bring to work, let the soup cool before storing in the fridge. Toss the noodles in a little vegetable oil and store in a separate container.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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