Miso soup with cabbage, tofu and noodles
This Miso soup with cabbage, tofu and noodles is a hearty version that can be served all year round. You can make it with your preferred cabbage (such as pointed, Savoy, kale etc) – I used Cavolo nero. I made it with gluten-free wakame and brown rice noodles, but any kind of noodles would work (obviously not egg noodles, if you’re vegan).
Ingredients
Method
- Dice the tofu and fry the cubes until golden all over (alternatively bake them in the oven at 180°C). Set aside.
- Cook the noodles according to the package instructions, then drain and cover in the saucepan.
- Finely slice the cabbage and chop the spring onions.
- Heat the stock in a saucepan, add the cabbage and cook for 5 minutes.
- Mix the Miso paste in a small bowl with a ladleful of the stock until smooth, then add to the soup. Add the tofu and cook for another couple of minutes.
- Divide the noodles between two or three bowls, then ladle the soup on top. Garnish with spring onion and serve with a dash of lime juice.