Miso Tofu Udon Noodle Soup

In a large saucepan, melt the butter with a drizzle of oil over medium-high heat. Add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, for 1-2 minutes.

Add the water, soy sauce and crumble in the vegetable stock. Bring to a boil, then reduce the heat to medium and simmer for 8 minutes. In a small bowl, add the miso paste, sesame oil blend, rice wine vinegar and vegetable broth (2 tbs for 2 people / 4 tbs for 4 people). Stir to dissolve the miso paste.

While the soup is simmering, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until browned and warmed through, 3-4 minutes. Remove from the heat.

Add the Asian greens, shredded cabbage mix and udon noodles to the vegetable broth. Simmer over medium heat for 1-2 minutes, or until the greens, cabbage and noodles are just tender. Stir in the miso mixture. Bring back to a simmer, then remove from the heat.