Cauliflower & ginger miso soup
A slightly spunked up version of the classic
Ingredients
- 1/2 medium Cauliflower, broken into florets
- 3 cm Fresh ginger, sliced
- 1 garlic clove, sliced or crushed
- 6 cups water
- 8 tbsp (1/2 cup) white miso If using red or dark miso, you might need slightly less - taste and see
Toppings
- 100 g Rice noodles, cooked according to packet instructions
- 250 g Firm tofu
- 100 g Mushrooms, chopped If using shimeji or enoki mushrooms, no need to chop them
- 1 Courgette, peeled into thin strips with a vegetable peeler
- Baby spinach leaves, washed
- 1 Spring onion, chopped
Instructions
- Place the cauliflower florets in a pot with 6 cups of water, the miso, ginger and garlic. Bring to a very gentle simmer, then turn the heat down to very low and simmer for 15 minutes, or until the cauliflower is soft. Blend the solids in a high speed blender until totally smooth, the mix everything back together. Taste and adjust salt if needed.
- Chop your tofu into cubes and sprinkle with salt or toss around with a little soya sauce. Heat up a non-stick frying pan with a little oil or cooking spray on high heat and sear the tofu cubes until turning golden on the outside. If using soft (silken) tofu, skip this step, as they will stick to the pan and break up. Remove the tofu from the pan and dry fry the mushrooms until softened, nutty and aromatic but not totally limp - about 1-2 minutes.
- When ready to serve, arrange everything in the bowl and pour over the miso soup, top with spring onions or fresh coriander and serve immediately.