Tofu Miso Soup

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TOFU MISO SOUP

 

Serves 4

 

1.5 litres vegetable stock

75g somen noodles (thin wheat noodles), or any style noodle (gf if necessary)

2 leeks, chopped

150g Chinese or sprouting broccoli, roughly chopped

3 tbsp dark miso paste (fermented soyabean paste)

5cm piece fresh ginger, shredded

200g coarse tofu, cut into 2cm cubes

6 tbsp chopped fresh coriander

4 spring onions, sliced

1 tbsp dark soy sauce, to serve (gf if necessary)

 

1 Bring the stock to the boil in a large pan. Reduce the heat, add the

noodles, leeks and broccoli and simmer for 1 minute. Mix the miso to a

smooth, thin paste with 6 tablespoons of the simmering stock and stir back

into the pan. Add the ginger, stir and simmer for a further 3 minutes.

 

2 Divide the tofu between 4 large soup bowls and top each with half the

coriander and half the spring onions. Ladle the noodle and vegetable broth

over the tofu. Scatter over the remainder of the coriander and spring

onions and add a splash of soy sauce to serve.

 

Per portion: 179 calories,

Fibre 3g, Carbohydrate 21g, Fat 6g,

Saturated fat 0.4g, Protein 12g,

Added sugar 0g, Salt 2.92g.

 

Recipe from BBC Vegetarian Magazine