Miso mushroom & tofu noodle soup served in a bowl

Miso mushroom & tofu noodle soup

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(1 ratings)

Prep: 10 mins Cook: 15 mins


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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal377
  • fat17g
  • saturates2g
  • carbs38g
  • sugars2g
  • fibre4g
  • protein17g
  • salt1.5g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 70g mixed mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g smoked tofu, cut into small cubes
  • ½ tbsp brown rice miso paste
  • 50g dried buckwheat or egg noodles
  • 2 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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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Comments, questions and tips

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4th Feb, 2020
No tofu, used egg. Was tasty.
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