• 2Litres organic vegan stock
• 6cm piece of ginger (julienne)
• 4cloves of garlic (sliced thin)
• 2fresh red chilli (Seeded and sliced thin)
• ½ savoy cabbage
• 2carrots (julienne)
• 4tablespoonsmiso paste
• low-salt soy sauce
• 1pack of silken tofu

Instructions

1. 1

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

2. 2

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

3. 3

   Core and shred the cabbage

4. 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. 5

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

6. 6

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

7. 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.