Miso soup with tofu & cabbage

Name: Miso soup with tofu & cabbage
Total time: 20 min
Yield: 2
Ingredients: 750 ml organic chicken or vegetable stock; 3cm piece of ginger; 2 cloves of garlic; 1 fresh red chilli; ½ savoy cabbage; 1 carrot; 2 tablespoons miso paste; low-salt soy sauce; 100 g silken tofu

With a ginger, chilli & garlic kick

“Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day. ”

Serves 2

Cooks In20 minutes

DifficultySuper easy

Vegetables, Lighter New Year, Vegetarian, Dairy-free

Nutrition per serving

Calories

184

9%
Fat

4.4g

6%
Saturates

0.9g

5%
Protein

18.8g

38%
Carbs

17.7g

7%
Sugars

11.5g

13%
Salt

2.4g

40%
Fibre

5.1g

-

Of an adult's reference intake

Jamie Magazine

By Lizzie Harris

Tap For Method

Ingredients

750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu

Tap For Method

Jamie Magazine

By Lizzie Harris

Tap For Ingredients

Method

Pour the stock into a pan and bring to the boil.
Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, 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 and let it stand for a few minutes before serving.