Thursday, October 11, 2012


Yum Yum Soup | Serves 2-3

1 X Kai Lan Chinese Broccoli Bunch (Washed. Stems diced. Leaves roughly chopped)
1 X Tbs Fresh Ginger (Grated) 
1 - 2 Garlic Cloves (Finely chopped)
1 X Red Chili (Hot. Deseeded. Finely chopped)
6 - 8 X Spring Onion (Stalks Chopped)
1/2 Sheet X Dried Seaweed (Washed. Chopped)
2 X Cups Vegetable Stock
2 - 3 X Cups Water (Boiled)
1 X Tbs Organic Brown Rice Miso Paste
250 gm Organic Tofu (Preferably Firm. Sliced into cubes)
Organic Soba or Udon Noodles 

Heat a little bit of oil in a large pot. Add Ginger, Garlic, Spring Onion stalks & Broccoli stems. Cook for 1-2 mins, then add stock & water. Bring liquid to the boil & add noodles. Cook for 4-5 mins.

Reduce heat & stir through Tofu cubes, Seaweed & Broccoli leaves for 1-2 mins. 

Remove pot from heat & stir through Miso paste until dissolved. Serve with chopped fresh chili & spring onion. 

Yum. Yum. Enjoy!

Image / Recipe: OTIS & OTTO // A Visual Guide

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