Name: Miso Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 Litres organic vegan stock; 6cm piece of ginger (julienne); 4 cloves of garlic (sliced thin); 2 fresh red chilli (Seeded and sliced thin); ½ savoy cabbage; 2 carrots (julienne); 4 tablespoons miso paste; low-salt soy sauce; 1 pack of silken tofu

AuthorJen BookerDifficultyBeginner

Really quick and tasty soup

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

2 Litres organic vegan stock

6cm piece of ginger (julienne)

4 cloves of garlic (sliced thin)

2 fresh red chilli (Seeded and sliced thin)

½ savoy cabbage

2 carrots (julienne)

4 tablespoons miso paste

low-salt soy sauce

1 pack of silken tofu

Pour the stock into a pan and bring to the boil.

Add ginger, garlic and chilli to the stock, cover and simmer for 5 minutes.

Core and shred the cabbage

Add to the pan with the carrot, 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 just before serving and let it stand for a few minutes before serving.

If you are reheating the soup, leave the tofu separate and add once the soup is hot and leave to stand for a few minutes.

Ingredients