Serves 3
4 cups chicken or vegetable stock
1 tsp minced ginger
2 cloves of garlic, minced
1 fresh red chilli
½ a savoy cabbage
1 carrot, shredded
2 tablespoons miso paste
low-salt soy sauce to taste
100g silken tofu, cubed
Pour the stock into a pan and bring to the boil.
Add ginger and garlic, then deseed 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.
Add the tofu and let it stand for a few minutes before serving.