2.5cm| 1in piece of fresh gingerpeeled and very finely chopped
1red chilliseeded and very finely chopped
4spring onionsscallions, finely sliced
100g| 3.5oz kaletrimmed and sliced
175g| 6oz firm tofudrained and cut into cubes
1 1/2tbsprice vinegar
200g| 7oz soba noodles100% buckwheat for gluten-free soup
Japanese Seven Spice seasoningoptional
Instructions
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.
Notes
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.