Japanese Miso, Kale and Tofu Soup and In the Mood for Healthy Food Book Giveaway
supergolden bakes
supergolden bakes
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Japanese Miso, Kale and Tofu Soup
  • Serves 4
  • 1.5 l | 52fl oz | 6 1/4 cups vegetable stock
  • 6 tbsp white miso paste
  • 2 garlic cloves, finely sliced
  • 2.5 cm | 1in piece of fresh ginger, peeled and very finely chopped
  • 1 red chilli, seeded and very finely chopped
  • 4 spring onions (scallions), finely sliced
  • 100 g | 3.5oz kale, trimmed and sliced
  • 175 g | 6oz firm tofu, drained and cut into cubes
  • 1 1/2 tbsp rice vinegar
  • 200 g | 7oz soba noodles (100% buckwheat for gluten-free soup)
  • Japanese Seven Spice seasoning (optional)

Instructions

Comments

Log in or Register to write a comment.