Kale and tofu soup

  • 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
  • 200g packet Japanese marinated tofu, cut into 2cm cubes
  1. Pour 1.5 litres of 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. Add kale, beans and noodles to soup. Simmer for 5 to 7 minutes.
  3. Cook tofu, turning, for 5 minutes or until browned and heated through.
  4. Serve soup topped with tofu.

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