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Miso soup with tofu & cabbage
With a ginger, chilli & garlic kick
With a ginger, chilli & garlic kick
Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
Calories 184 9%
Fat 4.4g 6%
Saturates 0.9g 5%
Sugars 11.5g 13%
Salt 2.4g 40%
Protein 18.8g 38%
Carbs 17.7g 7%
Fibre 5.1g -
Of an adult's reference intake
Ingredients
- 750 ml organic chicken or vegetable stock
- 3cm piece of ginger
- 2 cloves of garlic
- 1 fresh red chilli
- ½ savoy cabbage
- 1 carrot
- 2 tablespoons miso paste
- low-salt soy sauce
- 100 g silken tofu
Recipe From
Jamie Magazine
By Lizzie Harris
Method
- Pour the stock into a pan and bring to the boil.
- Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
- Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
- Stir in the miso paste and a good splash of soy sauce to taste.
- Add the tofu and let it stand for a few minutes before serving.
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