This soup is high in protein and it’s a nutritional superstar when it comes to vitamins and minerals. It hits over 40% on most for our daily needs, over 60% on others and some it covers completely.
7oz (200g) firm tofu
6oz (180g) brown rice noodles
1oz (30g) dried shiitake mushrooms
2 tablespoons miso paste
6 cups of water
1Heat up water in a kettle. Place noodles and shiitake mushrooms in two separate bowls and cover them with plenty of boiling hot water. Set a timer for 10 minutes. When the time is up, drain both bowls and set noodles and mushrooms aside.
2Add 6 cups of water to a cooking pot and bring to a boil. While the water is heating up, cut the tofu into cubes.
3Add tofu, kale, drained shiitake mushrooms to the pot, cover it with a lid and boil them over a low heat for 20 minutes.
4When the time is up, turn off the heat and wait for the soup to cool down. Use a ladle, take a scoop of soup broth and pour it into a bowl. Add miso paste. Use a whisk to dissolve miso paste in the soup broth then add it back to the pot. Stir.
5Rinse your noodles under running water if they are stuck together - they should be cooked and soft at this point. Add ¼ of the noodles to a deep bowl, then add ¼ of miso soup and serve. The miso soup can also be served on its own, without noodles.
Swaps & Tips
- When making the soup always add miso paste to cooled broth to preserve its probiotics. Hot broth will destroy them.
- You can serve it with or without rice noodles.