By Jen Booker
June 27, 2017
Really quick and tasty soup
1Pour the stock into a pan and bring to the boil.
2Add ginger, garlic and chilli to the stock, cover and simmer for 5 minutes.
3Core and shred the cabbage
4Add to the pan with the carrot, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
5Stir in the miso paste and a good splash of soy sauce to taste.
6Add the tofu just before serving and let it stand for a few minutes before serving.
7If you are reheating the soup, leave the tofu separate and add once the soup is hot and leave to stand for a few minutes.