Miso mushroom & tofu noodle soup

• Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
• Easy
• Serves 1

Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper

Nutrition: Per serving

Highlight	Nutrient	Unit
low in	kcal	377
	fat	17g
	saturates	2g
	carbs	38g
	sugars	2g
	fibre	4g
	protein	17g
	salt	1.5g

Ingredients

• 1 tbsp rapeseed oil
• 70g mixed mushrooms , sliced
• 50g smoked tofu , cut into small cubes
• ½ tbsp brown rice miso paste
• 50g dried buckwheat or egg noodles
• 2 spring onions , shredded

Method

• STEP 1

  Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.

• STEP 2

  Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.

• Source Link

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