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
- 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.
- Add kale, beans and noodles to soup. Simmer for 5 to 7 minutes.
- Cook tofu, turning, for 5 minutes or until browned and heated through.
- Serve soup topped with tofu.
