Miso mushroom & tofu noodle soup
By Esther Clark
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
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
Method
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.
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.