Name: Miso, kale and crispy tofu soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: japanese
Ingredients: 99.00 gm 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; 9.20 gm canola oil; 200g packet Japanese marinated tofu, cut into 2cm cubes

Miso, kale and crispy tofu soup

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Pan-fried tofu adds caramelized flavor and texture to this nutritious soup.

Ingredients:

99.00 gm 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
9.20 gm canola oil
200g packet Japanese marinated tofu, cut into 2cm cubes

Instructions:

In a large saucepan over high heat, pour in 1.5 litres of cold water and bring it to a boil. Reduce the heat to medium-low, then add miso and stir until dissolved. Next, add ginger and simmer for 5 minutes.
Remove and discard kale stems, then add kale, beans, and noodles to the soup. Simmer for 5 to 7 minutes until kale is tender and noodles are heated through.
Heat oil in a large non-stick pan over medium heat. Cook tofu for 5 minutes, turning occasionally, until golden brown and heated through.
Garnish the soup with tofu before serving.

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