Cabbage and tofu miso soup

This soup is really easy to prepare and can be made with store cupboard ingredients (aside from the fresh veg). Prepare a large batch and keep coming back to it whenever you need nourishment.

Cabbage and tofu miso soup


  • 750ml chicken stock (use veggie stock to make this vegan)
  • 3cm-piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 fresh chilli
  • ½ savoy cabbage, shredded
  • 1 carrot, julienned
  • 2 tbsp fresh miso paste
  • 2 tbsp soy sauce
  • 100g silken tofu
  • Fresh chives


  1. Bring the stock to the boil in a saucepan.
  2. Add the ginger, garlic and chilli, cover and allow to simmer for 5 mins.
  3. Add the cabbage and the carrots and allow to cook until the cabbage has wilted. Approx. 5 mins.
  4. Cut the tofu into cubes and stir into the soup.
  5. Add the soy sauce and stir.
  6. Place in serving bowls and top with fresh chives.

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