This soup has become one of my favourite lunches over the winter as it is so quick and easy to make, full of flavour and keeps you lovely and warm. Plus one of the massive positives to this soup is it is amazingly low in calories, so perfect for anyone that is trying to lose a little bit.
When it comes to lunch in my house it usually has to be something that can be prepared in 15mins max, largely because I am rushing around all day and like to have my evenings and mornings free and so the middle of the day does not have much space for cooking. This means that I either have left overs from the night before, I hate waste, or I have a salad. The first one is great if I have any which is not always the case and sometimes I want something warming and a salad just will not cut it. That is when the miso soup comes into its own.
If you like oriental flavours you will love this soup and the miso just gives it so much depth and flavour. Interestingly enough, when my parents first got together about 35 years ago you couldn’t get gravy that was vegetarian and so they had to make their own from scratch and my mum used miso as the base for it which she still does sometimes now. It makes a really yummy gravy and the perfect alternative to Bisto when you want a change.
200g/8oz Firm Silken Tofu, cut into 1in cubes
2 Fat Garlic Cloves, sliced
1 inch Fresh Ginger, sliced
60g/2oz Dulse Seaweed
2 tsp Tamari
1 tsp Oil
200g/8oz Konjac Noodles