Miso, kale and crispy tofu soup

Miso, kale and crispy tofu soup


Pan-frying the tofu gives it a delicious lightly caramelised flavour and a slight crispness to this healthy soup.

The ingredient of Miso, kale and crispy tofu soup

  1. 1/3 cup white miso paste (see Notes)
  2. 2cm piece fresh ginger, peeled, cut into thin matchsticks
  3. 4 stalks kale
  4. 150g green beans, trimmed, cut into 2cm lengths
  5. 2 x 200g packets udon noodles
  6. 2 teaspoons canola oil
  7. 200g packet Japanese marinated tofu, cut into 2cm cubes

The instruction how to make Miso, kale and crispy tofu soup

  1. Pour 1.5 litres 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.
  2. Meanwhile, remove and discard stems from kale. Add kale, beans and noodles to soup. Simmer for 5 to 7 minutes or until kale is tender and noodles are heated through.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook tofu, turning, for 5 minutes or until browned and heated through.
  4. Serve soup topped with tofu.

Nutritions of Miso, kale and crispy tofu soup

calories: 274.133 calories
calories: 9.5 grams fat
calories: 1.2 grams saturated fat
calories: 32.9 grams carbohydrates
calories: 16.3 grams protein
calories: 1190 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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