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Miso, kale and crispy tofu soup

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1/3 cup white miso paste (see Notes)
  • 2cm piece fresh ginger, peeled, cut into thin matchsticks
  • 4 stalks kale
  • 150g green beans, trimmed, cut into 2cm lengths
  • 2 x 200g packets udon noodles
  • 2 teaspoons canola oil
  • 200g packet Japanese marinated tofu, cut into 2cm cubes


  • 1
    Pour 1.5 litres cold water into a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Add miso. Cook, stirring, until miso is dissolved. Add ginger. Simmer for 5 minutes.
  • 2
    Meanwhile, remove and discard stems from kale. Add kale, beans and noodles to soup. Simmer for 5 to 7 minutes or until kale is tender and noodles are heated through.
  • 3
    Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook tofu, turning, for 5 minutes or until browned and heated through.
  • 4
    Serve soup topped with tofu.

Source: taste.com.au


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