Recipes › Lunch

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

Tofu and egg miso noodle soup

Miso broth with soba, silken tofu, soft eggs, spinach and spring onion.

Calories

384

Protein

27 g

Carbs

51 g

Fat

11 g

Per serving. Makes 2 servings.

Ingredients

• 100 g Soba noodles, dry
• 800 ml Vegetable stock
• 2 tbsp Miso paste
• 1 tbsp Soy sauce
• 200 g Silken tofu
• 2 Eggs
• 80 g Spinach
• 100 g Mushrooms
• 2 Spring onion

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

Method

1. Lower the eggs into boiling water and cook for 6½ minutes. Cool in cold water and peel.
2. Cook the soba in boiling water for 4 minutes, then drain and rinse.
3. Slice the mushrooms and simmer them in the stock for 3 minutes. Take off the heat and whisk in the miso and soy sauce.
4. Cut the tofu into cubes and add with the spinach; it wilts in the hot broth.
5. Divide the noodles between bowls, ladle over the broth and top with the halved eggs and sliced spring onions.

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