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Miso Soup

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

Really quick and tasty soup

 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

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.

Nutrition Facts

Serving Size 4 servings