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Ingredients
- 1 1/2 cups Asian stock or organic chicken or vegetable stock
- 1/2 " piece of ginger
- 1 clove of garlic (if not using prepared stock)
- 1 fresh red chilli, or to taste
- 1/4 Napa or Savoy cabbage
- 1 small carrot
- 1 tablespoon miso paste, melted in 1/4 cup of the hot broth
- 2 teaspoons low-salt soy sauce
- 1 teaspoon sesame oil
- 50 g tofu of choice
Details
Servings 1
Preparation
Step 1
Pour the stock into a pan and bring to the boil.
Peel and julienne the ginger, peel and finely slice the garlic, then de-seed 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, followed by the sesame oil.
Add the tofu and let it stand for a few minutes before serving.
Calories 238.4
Total Fat 9.8 g
Saturated Fat 1.6 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 2,051.2 mg
Potassium 957.2 mg
Total Carbohydrate 21.5 g
Dietary Fiber 5.5 g
Sugars 4.9 g
Protein 15.9 g
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