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Miso mushroom & tofu noodle soup served in a bowl

Miso mushroom & tofu noodle soup

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal377
fat17g
saturates2g
carbs38g
sugars2g
fibre4g
protein17g
salt1.5g
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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

  • 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.

Goes well with

Recipe from February 2020, February 2020

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Overall rating

Rating: 4 out of 5.3 ratings
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