Miso mushroom & tofu noodle soup

Name: Miso mushroom & tofu noodle soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 1

Author : Esther Clark

budget esther clark healthy

Ingredients

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1 tbsp rapeseed oil70 grams mixed mushrooms, sliced50 grams smoked tofu, cut into small cubes½ tbsp brown rice miso paste50 grams dried buckwheat or egg noodles2 spring onions, shredded

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Instructions

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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.