Miso and Ginger Udon Noodle Soup with Silken Tofu
Courtesy of clearspring
Serves 4
Ingredients
1L vegetable stock
5cm piece fresh ginger, peeled and finely grated
2 cloves garlic, crushed
1 red chilli, finely diced
150g shredded red cabbage
1 carrots, julienned
100g beansprouts
4 pak choi
3 tbsp Clearspring Miso Paste
2 tbsp Clearspring Soy Sauce
100g Clearspring Organic Silken Tofu, diced
200g Clearspring Udon Noodles - cook according to instructions
1 handful fresh coriander, chopped
4 spring onions, trimmed and sliced
Method
Firstly, add the vegetable stock, ginger, garlic and chilli to a large saucepan; bring to the boil and allow to simmer for 2-3 minutes.
Then add the cabbage, carrot, bean sprouts and pak choi and simmer for a further 2-3 minutes.
Next stir in the miso paste and soy sauce, and allow to simmer for 1 minute before removing from the heat.
Add the tofu and noodles and allow to sit for 1-2 minutes. To serve, ladle the soup into a bowl and top with the coriander and spring onion.
Recipe created by PlantBased Magazine, Website: Plantbasedmag.com
