Miso Soup

A quick and easy miso soup with silken tofu and leafy greens.

Serves 1 | Ready in 15 minutes | Easy to make

• 150g ribbon rice noodles (cooked)
• 1 tbsp brown miso
• 335ml boiled water (12oz)
• 1 tsp fine grated ginger
• 1 clove garlic sliced fine
• 30g chopped kale
• 30g baby spinach
• 50g red cabbage, sliced
• 1 tbsp soy sauce
• 1 spring onion, sliced
• 135g firm silken tofu, chopped into chunks

Place the boiled water and miso paste into a medium sauce pan, mix throughly and then add the noodles. Gently bring the pan to a boil and the add the garlic, kale and red cabbage. Once the soup has reached boiling point and the noodles have come apart, reduce the heat right down low. Add the spinach, ginger and soy sauce. Once the spinach has wilted add the tofu and spring onion. Gently mix and then turn the heat off. cover with a lid and allow to stand for 5 minutes.

To add a bit of spice, drizzle your favourite hot sauce over the top.