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

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.

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