4 cups of vegetable stock
0.5 ounce ginger, sliced
3 garlic cloves, thinly sliced
½ red chili, thinly sliced
7 ounces of savoy cabbage, shredded
1 teaspoon salt
1 teaspoon pepper
7 ounces of tofu with caraway
1 tablespoon miso paste
1 tablespoon soy sauce
- Heat a saucepan over medium heat and add the vegetable stock.
- Bring it to a boil, and add the ginger, garlic, and red chili. Cover with a lid and let it simmer for 5 minutes.
- Add the savoy cabbage, carrot, and season with salt and pepper.
- Stir, and cook for 3 minutes. In the meantime, cut the tofu in small cubes. Add it in the soup, along with the miso paste, and soy sauce. Stir, and leave the soup on heat for 4-5 more minutes.