Miso, Kale And Crispy Tofu Soup
·
Serves4·
Prep 15 minutes·
Cook 15 minutes
Ingredient
·
¹⁄³ cup white miso paste·
2cm piece fresh ginger, peeled, cut into thin matchsticks·
4 stalks kale·
150g green beans, trimmed, cut into 2cm lengths·
2 x 200g packets udon noodles·
2 teaspoons canola oil·
200g packet Japanese marinated tofu, cut into 2cm cubes
Recipe
1. Pour 1.5 litres
cold water into a large saucepan over high heat. Bring to the boil. Reduce heat
to medium-low. Add miso. Cook, stirring, until miso is dissolved. Add ginger.
Simmer for 5 minutes.2. Meanwhile,
remove and discard stems from kale. Add kale, beans and noodles to soup. Simmer
for 5 to 7 minutes or until kale is tender and noodles are heated through.3. Meanwhile, heat
oil in a large non-stick frying pan over medium heat. Cook tofu, turning, for 5
minutes or until browned and heated through.4. Serve soup
topped with tofu.·
Nutrition: (per serve) 1174kJ; 9.5g fat; 1.2g sat fat; 16.3g
protein; 32.9g carbs; 4.3g fibre; 0mg chol; 1190mg sodium.
Miso, Kale And
Crispy Tofu Soup