Cabbage and tofu miso soup
This soup is really easy to prepare and can be made with store cupboard ingredients (aside from the fresh veg). Prepare a large batch and keep coming back to it whenever you need nourishment.
3 January 2018, 5:28pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Cabbage and tofu miso soup
Ingredients
- 750ml chicken stock (use veggie stock to make this vegan)
- 3cm-piece ginger, peeled and minced
- 2 cloves garlic, minced
- 1 fresh chilli
- ½ savoy cabbage, shredded
- 1 carrot, julienned
- 2 tbsp fresh miso paste
- 2 tbsp soy sauce
- 100g silken tofu
- Fresh chives
Method
- Bring the stock to the boil in a saucepan.
- Add the ginger, garlic and chilli, cover and allow to simmer for 5 mins.
- Add the cabbage and the carrots and allow to cook until the cabbage has wilted. Approx. 5 mins.
- Cut the tofu into cubes and stir into the soup.
- Add the soy sauce and stir.
- Place in serving bowls and top with fresh chives.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
