Name: Miso soup with cabbage, tofu and noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 100g firm tofu; 200g wakame noodles (can be gluten-free); 4 cups vegetable stock; 100g cabbage, shredded; 1 Tbsp miso paste; 3 spring onions; Lime juice

Miso soup with cabbage, tofu and noodles

3 Jul 2020

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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 & brown rice noodles, but any kind of noodles would work (obviously not egg noodles, if you’re vegan).

Ingredients

100g firm tofu
200g wakame noodles (can be gluten-free)
4 cups vegetable stock
100g cabbage, shredded
1 Tbsp miso paste
3 spring onions
Lime juice

Instructions

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.