Healthy Miso, Vegetable & Tofu Soup

Servings: 2

Ingredients

• 2 tablespoon Miso paste

• 1-inch piece of ginger - minced

• 1 sharp green chilli minced (optional)

• 1 spring onion thinly sliced – divide into two serving bowls

• 2 medium carrots – thinly sliced

• 10 snow peas – topped, tailed and halved

• 1 bunch broccolini washed, florets separated and stems cut into 2 inch lengths

• 2 small bulbs of bok choy – separate stems and cut into 2 inch pieces
  divide the leaves into 2 serving bowls

• 250 grams Firm tofu – defrosted, squeezed and diced

• 1 bundle of ramen or soba noodles (the lesser the quantity of noodles the better)

• 4 tablespoons dark soy – adjust to taste

Method

• Place a litre and a half of hot water in a pan and whilst it is coming up to a boil add the miso paste, ginger, soy sauce and green chillies.

• Use an Asian noodle strainer (pictured alongside) to cook all the vegetables separately. Keep placing them in the serving bowls as they are done. Make sure they stay crunchy.

• When all the vegetables are done, add the tofu and cook the noodles in the bubbling broth.

• Gently tip the broth into the two serving bowls and then divide the remaining tofu and noodles between the two bowls.

  This is a low GI, filling and nutritious meal. It’s my go to on most winter evenings.