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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).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Dice the tofu and fry the cubes until golden all over (alternatively bake them in the oven at 180°C). Set aside.
  2. Cook the noodles according to the package instructions, then drain and cover in the saucepan.
  3. Finely slice the cabbage and chop the spring onions.
  4. Heat the stock in a saucepan, add the cabbage and cook for 5 minutes.
  5. 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.
  6. 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.