Green miso soup
Japanese dishes always use simple ingredients to create flavourful dishes and this one is no exception. Miso, tofu and soba noodles are healthy additions to this soup that is ready to serve in 10 minutes.
300 g, cut into 2cm cubes
Soba noodles, dry
125 g, shredded
2 individual, thinly sliced
- Drain tofu and pat dry with paper towel. Cut into 2cm cubes.
- Cook noodles in a medium saucepan of boiling water following packet instructions. Drain.
- Meanwhile, divide miso paste between 4 bowls. Add 1 1/2 cups (375ml) boiling water to each and stir until smooth. Divide noodles between bowls. Add kale, shallots and prepared tofu.