Really quick and tasty soup
Pour the stock into a pan and bring to the boil.
Add ginger, garlic and chilli to the stock, cover and simmer for 5 minutes.
Core and shred the cabbage
Add to the pan with the carrot, 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 just before serving and let it stand for a few minutes before serving.
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.
Serving Size 4 servings