Miso Soup

Ingredients (serves 5):

250g Cauldron Tofu, cut into small cubes
4tbsp Tamari (Japanese) soy sauce
4 tbsp Rice wine
2 Litres vegetable stock
2 Garlic cloves, finely chopped
Small piece fresh ginger, finely chopped
1/2-1 Red chilli, finely chopped
50g Sharwood’s dried fine egg noodles
1 Medium carrot, sliced into thin matchsticks
1 Medium courgette, sliced into fine matchsticks.
4 Spring onions, sliced into fine matchsticks,
2 Level tsp miso paste.



  1. Drain the tofu and cut into small cubes. Mix the soy sauce and rice wine and pour over the cubed tofu. Leave to marinate for 10 minutes.
  2. Put the stock, garlic, ginger and chilli into a large saucepan and simmer for 2-3 minutes then add the tofu with the remaining marinade to the saucepan and simmer for a further 2-3 minutes.
  3. Add the dried noodles and simmer for 5 minutes then stir in the carrot, courgette, spring onion and miso paste and heat for a final 2-3 minutes without allowing the soup to boil.


For added minerals, serve garnished with shredded Japanese seaweed such as Hijiki or Nori.


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