miso soup tofu cabbage

Miso soup with tofu and cabbage

AuthorSarah KasmanCategoryDifficultyBeginner

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!

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 750 ml low sodium chicken or vegetable broth
 3 cm piece of ginger
 2 cloves of garlic
 1 fresh red chili
 ½ savoy cabbage (~6 cups)
 1 medium carrot
 1 tbsp miso paste
 1 tbsp low-sodium soy sauce
 300 g silken tofu

Instructions
1

Pour the stock into a pan and bring to the boil.

2

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.

3

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.

4

Stir in the miso paste and a good splash of soy sauce to taste.

5

Add the tofu and let it stand for a few minutes before serving.

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Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
Calories 170
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.5g3%
Sodium 685.9mg29%
Total Carbohydrate 24.3g9%
Dietary Fiber 9.3g38%
Sugars 9g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Ingredients
 750 ml low sodium chicken or vegetable broth
 3 cm piece of ginger
 2 cloves of garlic
 1 fresh red chili
 ½ savoy cabbage (~6 cups)
 1 medium carrot
 1 tbsp miso paste
 1 tbsp low-sodium soy sauce
 300 g silken tofu

Directions

Instructions
1

Pour the stock into a pan and bring to the boil.

2

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.

3

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.

4

Stir in the miso paste and a good splash of soy sauce to taste.

5

Add the tofu and let it stand for a few minutes before serving.

Miso soup with tofu and cabbage

Adapted from Jamie Oliver