Miso soup with tofu, Chinese cabbage and alfalfa sprouts

Name: Miso soup with tofu, Chinese cabbage and alfalfa sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Miso (soy paste); 1 l Vegetable broth (instant); 200 g Chinese cabbage; 2 Spring onions; 100 g firm tofu; 1 TABLESPOON Oil; 1 TEASPOON rice wine vinegar; 1/2 TEASPOON Soy sauce; 1 pinch demerara sugar; 30 g Alfalfa sprouts

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Miso (soy paste)
1 l Vegetable broth (instant)
200 g Chinese cabbage
2 Spring onions
100 g firm tofu
1 TABLESPOON Oil
1 TEASPOON rice wine vinegar
1/2 TEASPOON Soy sauce
1 pinch demerara sugar
30 g Alfalfa sprouts

Directions

1
Heat the miso and vegetable stock slowly (do not boil !) until the miso paste has dissolved completely. Clean, wash and cut the Chinese cabbage into strips. Clean, wash and slice spring onions diagonally.
2
Cut the tofu into slices. Cut slices diagonally in half. Heat oil in a pan. Fry the tofu on both sides until golden brown, remove. Add cabbage, spring onions and tofu to the stock and leave to stand for 5 minutes.
3
Season with rice wine vinegar, soy sauce and brown sugar. Arrange the soup in small bowls and garnish with alfalfa sprouts.