Recipes › Lunch

• Lunch
• 15 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Miso soup with tofu and noodles

Light miso broth with tofu, greens and soba noodles.

Calories

301

Protein

19 g

Carbs

49 g

Fat

6 g

Per serving. Makes 2 servings.

Ingredients

• 3 tbsp Miso paste
• 200 g Silken tofu
• 100 g Soba noodles, dry
• 100 g Pak choi
• 60 g Shiitake mushrooms
• 2 Spring onion

Contains: Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Cook the soba noodles in boiling water for 4 minutes, then drain and rinse.
2. Slice the shiitake, cut the pak choi into quarters lengthways and slice the spring onions.
3. Bring 800 ml water to a simmer in a pan and add the mushrooms and pak choi. Simmer for 3 minutes.
4. Take off the heat and whisk in the miso until dissolved (boiling spoils its flavour).
5. Cut the tofu into small cubes and add with the noodles. Ladle into bowls and top with the spring onions.

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