Miso soup with cabbage, tofu and noodles
3 Jul 2020
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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Japanese
- Ingredients: - Tofu
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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