Recipes

Japan Miso Soup

Serves: 4-6

A light Japanese style soup. Organic tofu is cubed and combined with authentic Japanese ingredients – Miso, Tamari soy sauce, rice wine, ginger, vegetables and noodles.
Quick and easy to prepare, a lovely light lunch.

  1. Preparation: 10 minutes + 10 minutes marinating tofu
  2. Cooking: 15 minutes

Ingredients

  • 4 tbsp Tamari - Japanese soy sauce
  • 4 tbsp rice wine
  • 250g Cauldron Organic Tofu, cubed into small dice
  • 2lt vegetable stock
  • 2 clove garlic, finely chopped
  • 4 inches fresh ginger, finely chopped
  • 24g red chilli, finely diced – use more or less depending on your heat preference
  • 50g dry fine egg noodles
  • 80g carrot, sliced into very fine matchsticks
  • 80g courgette, sliced into very fine matchsticks
  • 40g spring onion, sliced into very fine matchsticks
  • 2 level teaspoons miso paste
  • Optional – for extra minerals garnish with some Japanese Seaweed such as Hijiki or shredded Nori

Method

  1. Mix soy sauce and rice wine, pour over diced tofu – stand for 10 minutes.
  2. In a large saucepan put stock, garlic, ginger and chilli, simmer for 2-3 minutes.
  3. Add the tofu with any remaining marinade, simmer for 2-4 minutes.
  4. Add noodles and simmer for 5 minutes.
  5. Add the carrot, courgette, spring onions and miso, heat for 2-3 minutes but do not boil.
  6. Sprinkle over shredded seaweed if using and serve.

Tips

For vegan option rice noodles can be substituted for the egg noodles

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Serves 4

Ingredients

  • 250g packet Cauldron organic tofu cut into a small dice
  • 1 tbsp vegetable oil
  • 2 cloves of garlic, finely sliced
  • 3 sticks of lemon grass finely sliced
  • 1 red chilli  finely chopped
  • 3 tbsp finely chopped ginger
  • 5 spring onions chopped
  • juice of 1 lime
  • 1 x 400ml tin of coconut milk
  • 2 handfuls of fresh coriander
  • salt and freshly ground black pepper

Method

  1. Heat the oil in a wok , cook the tofu until golden brown.
  2. Stir in the garlic, lemon grass, chilli, ginger and spring onions, cook for 5 minutes stirring continuously.
  3. Squeeze in the lime juice and pour in the coconut milk and half of the coriander. Bring to the boil, season to taste with salt and pepper and serve immediately sprinkled with the remaining coriander.

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