Miso mushroom & tofu noodle soup

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

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

Nutrition per serving

  • kcal 377
  • fat 17g
  • saturates 2g
  • carbs 38g
  • sugars 2g
  • fibre 4g
  • protein 17g
  • salt 1.5g


  • 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


  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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