PRINTABLE COCKTAIL RECIPE RECIPES

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MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES



Miso soup recipes | Jamie Oliver vegetarian soup recipes image

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.

Total Time 20 minutes

Yield 2

Number Of Ingredients 9

750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu

Steps:

    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. 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.
    4. Stir in the miso paste and a good splash of soy sauce to taste.
    5. Add the tofu and let it stand for a few minutes before serving.

Nutrition Facts : Calories 184 calories, FatContent 4.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 17.7 g carbohydrate, SugarContent 11.5 g sugar, SodiumContent 2.4 g salt, FiberContent 5.1 g fibre

MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES



Miso soup recipes | Jamie Oliver vegetarian soup recipes image

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.

Total Time 20 minutes

Yield 2

Number Of Ingredients 9

750 ml organic chicken or vegetable stock
3cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ savoy cabbage
1 carrot
2 tablespoons miso paste
low-salt soy sauce
100 g silken tofu

Steps:

    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. 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.
    4. Stir in the miso paste and a good splash of soy sauce to taste.
    5. Add the tofu and let it stand for a few minutes before serving.

Nutrition Facts : Calories 184 calories, FatContent 4.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 17.7 g carbohydrate, SugarContent 11.5 g sugar, SodiumContent 2.4 g salt, FiberContent 5.1 g fibre

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MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES
Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 184 calories per serving
    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. 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.
    4. Stir in the miso paste and a good splash of soy sauce to taste.
    5. Add the tofu and let it stand for a few minutes before serving.
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