Pan-frying the tofu gives it a delicious lightly caramelised flavour and a slight crispness to this healthy soup.
- Pour 1.5 litres cold water into a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Add miso. Cook, stirring, until miso is dissolved. Add ginger. Simmer for 5 minutes.
- Meanwhile, remove and discard stems from kale. Add kale, beans and noodles to soup. Simmer for 5 to 7 minutes or until kale is tender and noodles are heated through.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook tofu, turning, for 5 minutes or until browned and heated through.
- Serve soup topped with tofu.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set