Tofu, regular, extra firm
(organic, non-GMO; cut into 1cm cubes)
1 tbsp
Rice wine
1 tbsp
Soy sauce, tamari
(gluten-free)
1 1/2 tbsp
Miso paste
Instructions
Place the water in a saucepan on a medium heat
Add the kale, spring onion, tofu, rice wine and soy sauce and simmer for 1 minute
Take the pan off the heat and stir through 1 tablespoon of miso paste and taste it before deciding if you need to add more then serve - if you add too much paste it can taste very salty
Notes:
Although made from soya beans (which normally contain GOS), miso is fermented which reduces the FODMAP content and 2 tablespoons of paste per serving is classed as low FODMAP. Tofu is vegetarian protein source derived from soya beans, which is low FODMAP
