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Miso soup with tofu and cabbage

Miso soup with tofu and cabbage

A warm and healthy miso soup with tofu and cabbage on a chilly winter day. This is a quick and easy recipe that can be made any day of the week.


  • 750 mls chicken or vegetable stock 
  • 3cm piece of ginger 
  • 2 cloves of garlic 
  • 1 fresh red chilli*
  • 1/2 savoy cabbage 
  • 1 carrot 
  • 2 tablespoons miso paste 
  • low-salt soy sauce 
  • 100g silken tofu**


  • Pour the stock into a pan and bring to the boil.
  • Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
  • Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
  • Stir in the miso paste and a good splash of soy sauce to taste.
  • Add the tofu and let it stand for a few minutes before serving.

*You can omit the chilli if you are sensitive to spicy foods.

**Another alternative for the tofu would be chicken, however, make sure that the chicken is cooked in a pan prior to adding to the broth. 


Recipe adapted from Jamie Oliver


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