Miso Soup

By Jen Booker

June 27, 2017

Really quick and tasty soup

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 servings


2 Litres organic vegan stock

6cm piece of ginger (julienne)

4 cloves of garlic (sliced thin)

2 fresh red chilli (Seeded and sliced thin)

½ savoy cabbage

2 carrots (julienne)

4 tablespoons miso paste

low-salt soy sauce

1 pack of silken tofu


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.


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