This soup is light and fresh yet comforting. Plus it comes together very quickly so it’s basically the perfect weeknight winter meal.

You could use any leafy green and the recipe will work, broccoli or broccolini would be good! I always seem to have kale on hand so in it went but I’m all about using what you can easily get your hands on or what you’ve already got.

The ginger and light lick of chilli in this soup also make it great when you have the sniffles, something I feel like I’ve been dealing with since I got back from overseas.Thanks winter.

As this recipe is so simple it’s important to use the freshest and best quality ingredients you can find. I only use organic tofu, and Aldi has an inexpensive organic range with a great firm tofu, This isn’t sponsored! But beware their chocolate range, it’s too good and my biggest weakness!

serves 2

Ingredients

2 tsp extra virgin olive oil

1 Tbs grated or minced fresh ginger

3 Tbs finely sliced spring onion

1/4 tsp finely chopped chilli, slices to serve

4 cups salt reduced vegetable stock

90g soba noodles

200g tofu cubed

2 cups shredded kale

2 tsps toasted sesame seeds

1 tsp soy sauce

1/4 tsp white pepper

coriander to serve

Directions

Place a medium pot on medium high heat.

Once hot add the oil, then the ginger, spring onion and finely chopped chilli. Fry off for 1 minute then add the stock.

Bring to the boil and add the soba, cook for 4 minutes or according to packet instructions. 2 minutes before they’re done add the tofu and kale. Continue cooking for 2 minutes.

Season with soy sauce and white pepper and then serve sprinkled with sesame seeds and coriander.

HH. x