Japanese Miso, Kale and Tofu Soup and In the Mood for Healthy Food Book Giveaway
This healthy and delicious soup is ready in 10 minutes! Perfect if you are watching your diet.
Lucy Parissi | Supergolden Bakes
| 52fl oz | 6 1/4 cups vegetable stock
white miso paste
| 1in piece of fresh ginger
peeled and very finely chopped
seeded and very finely chopped
scallions, finely sliced
| 3.5oz kale
trimmed and sliced
| 6oz firm tofu
drained and cut into cubes
| 7oz soba noodles
100% buckwheat for gluten-free soup
Japanese Seven Spice seasoning
Prepare the noodles according to pack instructions, drain and rinse in cold water. Set aside.
Bring the stock to the boil in a medium saucepan.
Add the miso paste, garlic, ginger and chilli. Stir to dissolve the miso, lower the heat and simmer for 5 minutes.
Add the spring onions, kale, tofu and rice vinegar. Cook until the kale is just tender.
Stir in the noodles and serve, sprinkled with some seven spice seasoning.
If you are preparing to bring to work, let the soup cool before storing in the fridge. Toss the noodles in a little vegetable oil and store in a separate container.