Miso, Kale And Crispy Tofu Soup
Prep 15 minutes
Cook 15 minutes
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
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.
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