Warm up with this simple and quick recipe for miso soup with tofu and cabbage. Tofu is a great source of protein, iron and calcium and can help to lower LDL (bad) cholesterol. This easy broth also lends wonderful flavour to the veggies, which provide an extra boost in fibre. Don’t be afraid to add other vegetables to the mix, such as broccoli or green onions, or even some low-calorie NuPasta for a heartier meal!
Miso Soup with Tofu and Cabbage
Adapted from Jamie Oliver
- 750 ml low sodium chicken or vegetable stock
- 3cm piece of ginger
- 2 cloves of garlic
- 1 fresh red chili
- ½ savoy cabbage (~6 cups)
- 1 medium carrot
- 1 tablespoon miso paste
- 1 Tbsp low-sodium soy sauce
- 300 g silken tofu
- Pour the stock into a pan and bring to the boil.
- Peel and julienne the ginger, peel and finely slice the garlic, then de-seed and chop the chili. Add to the stock, cover and simmer for 5 minutes.
- Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
- Stir in the miso paste and a good splash of soy sauce to taste.
- Add the tofu and let it stand for a few minutes before serving.
NUTRITIONAL INFORMATION (per serving)
|Calories (kcal)||170||Protein (g)||15.7|
|Carbohydrates (g)||24.3||Fat (g)||3.7|
|Sugar (g)||9.0||Saturated Fat||0.5|
|Fibre (g)||9.3||Sodium (mg)||685.9|