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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

Miso, Kale And Crispy Tofu Soup

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