Tofu, miso and noodle soup - vegan

Name: Tofu, miso and noodle soup - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp coconut oil; 1 clove garlic, peeled and crushed; 2 cm chunk fresh ginger, peeled and grated; 2 spring onions, finely chopped; 1 small red chilli, finely chopped; 500-750 ml veggie/ vegan stock; 1 tbsp white miso paste; couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna; 100 g tofu, cut into bite-sized chunks; Noodles of choice eg udon, soba - prepared according to packet instructions

Alessandra @alessa

Simple and tasty healthy soup 😁
#vegetarian #vegan

Alessandra @alessa

Simple and tasty healthy soup 😁
#vegetarian #vegan

Saved

Ingredients

2 servings

1 tbspcoconut oil
1 clovegarlic, peeled and crushed
2 cmchunk fresh ginger, peeled and grated
2spring onions, finely chopped
1small red chilli, finely chopped
500-750 mlveggie/ vegan stock
1 tbspwhite miso paste
couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
100 gtofu, cut into bite-sized chunks
Noodles of choice eg udon, soba - prepared according to packet instructions

Saved

Steps

1

Heat the oil in a pan (with a lid for later) on a medium heat.
2

Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
3

Add the stock and simmer for 5 mins.
4

Add the miso paste and whisk a bit so it’s completely mixed in.
5

Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
6

Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
7

Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋