Miso soup with tofu & cabbage

Name: Miso soup with tofu & cabbage
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 750ml organic chicken or vegetable stock; 3cm piece of ginger; 2 cloves of garlic; 1 fresh red chilli; ½ a savoy cabbage; 1 carrot; 2 tablespoons miso paste; low-salt soy sauce; 100g silken tofu

With a ginger, chilli & garlic kick

Vegetarian Dairy-free

20 mins

Super easy

serves 2

nutrition per serving

184.2

Calories

4.4g

Fat

0.9g

Saturates

11.5g

Sugars

13%

2.4g

Salt

40%

18.8g

Protein

38%

17.7g

Carbs

5.1g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Lizzie Harris

Ingredients

750ml organic chicken or vegetable stock

3cm piece of ginger

2 cloves of garlic

1 fresh red chilli

½ a savoy cabbage

1 carrot

2 tablespoons miso paste

low-salt soy sauce

100g silken tofu

Method

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.

Pour the stock into a pan and bring to the boil.
Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
Stir in the miso paste and a good splash of soy sauce to taste.
Add the tofu and let it stand for a few minutes before serving.

Tags

Soup Vegetarian Vegetable Dairy-free Mains Tofu Healthy soup Healthy Entertaining Japanese-style Cabbage Healthy dinners Healthy vegetarian Healthy lunches Lunch Dinner Dinner for two

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