Miso Soup

AuthorJen BookerDifficultyBeginner

Really quick and tasty soup

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 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

1

Pour the stock into a pan and bring to the boil.

2

Add ginger, garlic and chilli to the stock, cover and simmer for 5 minutes.

3

Core and shred the cabbage

4

Add to the pan with the carrot, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.

5

Stir in the miso paste and a good splash of soy sauce to taste.

6

Add the tofu just before serving and let it stand for a few minutes before serving.

7

If you are reheating the soup, leave the tofu separate and add once the soup is hot and leave to stand for a few minutes.

Ingredients

 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

Directions

1

Pour the stock into a pan and bring to the boil.

2

Add ginger, garlic and chilli to the stock, cover and simmer for 5 minutes.

3

Core and shred the cabbage

4

Add to the pan with the carrot, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.

5

Stir in the miso paste and a good splash of soy sauce to taste.

6

Add the tofu just before serving and let it stand for a few minutes before serving.

7

If you are reheating the soup, leave the tofu separate and add once the soup is hot and leave to stand for a few minutes.

Miso Soup

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