Miso & Ginger Udon Noodle Soup with Silken Tofu

This quick and easy Miso and Ginger Udon Noodle Soup packs in heaps of flavour. The warmth given from the chilli and ginger makes it the perfect meal for a cold, winter day.

Serves 4
preparation time - 20 min

Ingredients

• 1L (4 1/4 cups) Vegetable Stock
• 5cm piece Fresh Ginger, peeled and finely grated
• 2 Clove Garlic, crushed 1 Red Chilli, finely diced
• 150g (1 1/2 cup) Shredded Red Cabbage
• 1 Carrots, julienned
• 100g (1 cup) Beansprouts
• 4 Pak Choi
• 3 tbsp Clearspring Miso Paste
• 2 tbsp Clearspring Soy Sauce
• 100g (3 1/2 oz) Clearspring Organic Silken Tofu, diced
• 200g (1 1/2 cups) Clearspring Udon Noodles - Cook according to instructions
• 1 handful Fresh Coriander, chopped
• 4 Spring Onions, trimmed and sliced

Method

1. Firstly, add the vegetable stock, ginger, garlic and chilli to a large saucepan; bring to the boil and allow to simmer for 2-3 minutes.
2. Then add the cabbage, carrot, bean sprouts and pak choi and simmer for a further 2-3 minutes.
3. Next stir in the miso paste and soy sauce, and allow to simmer for 1 minute before removing from the heat.
4. Add the tofu and noodles and allow to sit for 1-2 minutes. To serve, ladle the soup into a bowl and top with the coriander and spring onion.

Recipe created by PlantBased Magazine