Page 42 - Healthy food

Tofu miso soup
prep 10 min cook 10 min serves 4
vegetarian

4tsp white or brown miso (see below)
3tbsp finely shredded nori (about
2 sushi sheets)
20g piece fresh ginger, grated or thinly
sliced
½ green chilli, finely sliced
4 spring onions, finely chopped
200g mixed green veg, chopped (we
used bok choy, broccoli and asparagus)
200g fresh shiitake and/or oyster
mushrooms, sliced
300g firm tofu, cubed
250g rice noodles
Chilli oil, chilli flakes and/or lime
juice, to taste
Fresh coriander, chopped (optional)

1 Bring 1.2 litres water to the boil in a
large saucepan. Reduce the heat, then
add the miso and stir. Add the nori,
ginger, chilli, spring onions, veg,
mushrooms and tofu. Cook gently,
stirring occasionally, for 5 min.
2 Add the noodles and cook for 2–3
min. Add a little chilli oil, chilli flakes
or a squeeze of lime juice, if you like.
3 Divide the soup between 2 bowls.
Garnish with coriander, if using.

CHECK THE MISO
is vegan if you want to make
this suitable for vegans.

1

PER SERVING
322kcal 6.6g fibre
4.3g fat 12.7g protein
0.5g saturates 1g salt
55.2g carbs 86mg calcium
2.1g sugars 3.9mg iron

Tofu miso soup

42 HEALTHY FOOD GUIDE FEBRUARY 2018