Miso, kale and crispy tofu soup

Pan-frying the tofu gives it a delicious lightly caramelised flavour and a slight crispness to this healthy soup.

Recipe «Miso, kale and crispy tofu soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1/3 cup white miso paste, 2cm piece fresh ginger, peeled, cut into thin matchsticks, 4 stalks kale, 150g green beans, trimmed, cut into 2cm lengths, 2 x 200g packets udon noodles , 2 tsp canola oil, 200g packet Japanese marinated tofu, cut into 2cm cubes .

Ingredients:

• 1/3 cup white miso paste 
• 2cm piece fresh ginger, peeled, cut into thin matchsticks 
• 4 stalks kale 
• 150g green beans, trimmed, cut into 2cm lengths 
• 2 x 200g packets udon noodles 
• 2 tsp canola oil 
• 200g packet Japanese marinated tofu, cut into 2cm cubes 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve soup topped with tofu.