Soup
Miso, Kale and Tofu Soup
This Japanese miso, kale and tofu soup with buckwheat soba noodles is healthy, tasty, gluten free and ready in 10
- Serves 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
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Recipe
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.
- Serves 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Ingredients
- 6 ¼ cups (1.5 liters) vegetable stock
- 6 tbsp white miso paste
- 2 garlic cloves (finely sliced)
- 2.5 cm | 1in piece of fresh ginger (peeled and very finely chopped)
- 1 red chili (seeded and very finely chopped)
- 4 spring onions (scallions, finely sliced)
- 3 ½ oz (100g) kale (trimmed and sliced)
- 6 oz (175g) firm tofu (drained and cut into cubes)
- 1 ½ tbsp rice vinegar
- 7 oz (200g) soba noodles (100% buckwheat for gluten-free soup)
- Japanese Seven Spice seasoning (optional)
Method
- 1
Prepare the noodles according to pack instructions, drain and rinse in cold water. Set aside.
- 2
Bring the stock to the boil in a medium saucepan.
- 3
Add the miso paste, garlic, ginger and chili. Stir to dissolve the miso, lower the heat and simmer for 5 minutes.
- 4
Add the spring onions, kale, tofu and rice vinegar. Cook until the kale is just tender.
- 5
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.
