This nutrient packed miso soup is quick, easy and delicious. A nutritionally balanced meal with less than 10 ingredients, this soup is a great nourishing lunch option. Perfect on cooler days when you are craving something comforting, but also healthy!
90gramen noodles - 1 of 3 bundles of Hakubaku Organic Ramen
5cupswater
1sheetnori - sushi seaweed, roughly torn into 4x4cm squares
1tbspsoy sauce
3stemsbroccolini - sliced
¾cupkale - chopped
1tbspshiro miso
Chilli flakes and sesame seeds to serve - optional
Instructions
Drain and wrap the tofu in a clean kitchen towel and set aside.
Prepare ramen noodles as per pack instructions. Hakubaku brand says boil for 4 minutes.
Place the 5 cups of water, nori - torn into pieces, and soy sauce into a soup pot. Bring to the boil and then reduce to a simmer.
Cut tofu into 1cm cubes. Once the broth has been cooking for 5 minutes, add the broccolini, kale and tofu to the pot. Simmer for a further 10 minutes.
Stir 1 tbsp miso into a 1/4 cup of the broth to liquefy it. Remove broth from heat and pour in the liquid miso. Taste and add a little more miso (1tsp at a time - liquefy first) if you like it stronger.
Divide noodles between two bowls, and pour over broth and it's contents. Serve on the table with chilli flakes and sesame seeds if desired.
Notes
Miso soup is best prepared fresh. If you want to make ahead of time, make the broth all the way to the end, but don't add the miso. Keep the noodles and miso separate, once you are ready to eat, reheat the broth and pick up the recipe at step 5. A great option if you're taking it to work etc. Tofu - You can also use softer tofu, but it may fall apart in the broth (not necessarily a bad thing). I've made this with all kinds of tofu and it's all delicious, it's just the texture that changes.