Miso mushroom & tofu noodle soup

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Nutrition: Per serving

  • kcal377
  • fat17g
  • saturates2g
  • carbs38g
  • sugars2g
  • fibre4g
  • protein17g
  • salt1.5g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 70g mixed mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g smoked tofu, cut into small cubes
  • ½ tbsp brown rice miso paste
  • 50g dried buckwheat or egg noodles
  • 2 spring onions, shredded

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • Method

    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.

    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.

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