Cabbage and tofu miso soup

Cabbage and tofu miso soup

Ingredients

• 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

Method

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.