Ingredient:
750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu
Method:
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.
750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu
Method:
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.
