Jamie Oliver

Miso soup with tofu & cabbage

Miso soup with tofu & cabbage

Serves 2
Cooks In20 minutes
DifficultySuper easy
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
Recipe From

Jamie Magazine

By Lizzie Harris
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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
Recipe From

Jamie Magazine

By Lizzie Harris

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Tap For Ingredients

Method

  1. Pour the stock into a pan and bring to the boil.
  2. 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.
  3. 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.
  4. Stir in the miso paste and a good splash of soy sauce to taste.
  5. Add the tofu and let it stand for a few minutes before serving.

Tip

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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