Miso Soup

Tofu Miso Soup

Prep 10 mins
Cook 25 mins
Serves 5

Low in saturated fat and ready in 15 minutes, this tofu miso soup ideal as a super healthy mid-week meal. The fresh ginger and finely chopped garlic gloves give this dish little spice.

Organic Tofu Find out more

Ingredients

250g Cauldron Organic Tofu, cut into small cubes
4tbsp Tamari (Japanese) soy sauce
4 tbsp rice wine
2 litres vegetable stock
2 garlic cloves, finely chopped
4cm piece fresh ginger, finely chopped
1/2-1 red chilli, finely chopped
50g Sharwood’s dried fine egg noodles
1 medium carrot, sliced into thin matchsticks
1 medium courgette, sliced into fine matchsticks.
4 spring onions, sliced into fine matchsticks,
2 level tsp miso paste.

Method

  1. Drain the tofu and cut into small cubes. Mix the soy sauce and rice wine and pour over the cubed tofu. Leave to marinate for 10 minutes.
  2. Put the stock, garlic, ginger and chilli into a large saucepan and simmer for 2-3 minutes then add the tofu with the remaining marinade to the saucepan and simmer for a further 2-3 minutes.
  3. Add the dried noodles and simmer for 5 minutes then stir in the carrot, courgette, spring onion and miso paste and heat for a final 2-3 minutes without allowing the soup to boil.
  4. For added minerals, serve garnished with shredded Japanese seaweed such as Hijiki or Nori.