Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1.20L vegetable stock
- 150grams kale, destalked, sliced
- 200grams shiitake mushrooms
- 1 large carrot, peeled and sliced into matchsticks
- 3 spring onions, sliced
- 400grams tofu, silken
- 4tablespoons miso paste
- 2tablespoons coriander, fresh, chopped
Nutrition per serving
645kJ / 154Cal
645 Kilojoules or 154 Calories
7% of daily energy intake*
Protein
11.5grams
Fat
5.4grams
Carbs
12.6grams
Sugars
10.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light soup is bursting with umami flavour and super quick to make.
Method
Step 1 of 3
Bring the stock to the boil in a large saucepan. Add the mushrooms and carrot and cook for 3 minutes, until tender.
Step 2 of 3
Whisk the miso paste in a medium bowl with a little stock to loosen, pour into the pot, stir in the kale and cook for 2 minutes to wilt.
Step 3 of 3
Stir in the tofu and spring onions, ladle into bowls, top with coriander and serve.
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