Warm up with this vegetable and tofu miso soup
Ingredients
- 10g sachet vegetable stock
- 1/4 cup mirin
- 1 1/2 tablespoons salt-reduced soy sauce
- 1/4 cup white miso paste
- 115g baby corn, thinly sliced
- 150g oyster mushrooms, sliced
- 300g silken firm tofu, diced
- 2 x 200g packets fresh udon noodles
- 60g baby spinach
Method
- Step 1Combine 6 cups cold water and stock in a saucepan over high heat. Bring to the boil. Add mirin and soy sauce. Remove 1/2 cup mixture from pan. Place in a bowl. Add miso paste to bowl. Stir to combine. Return miso mixture to pan. Reduce heat to medium. Add corn, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are tender. Divide noodles and spinach between bowls. Top with soup mixture. Stand for 3 minutes or until noodles are heated through. Serve.
Nutrition
1292 kj
Energy
7.5g
Fat Total
1.2g
Saturated Fat
6.6g
Fibre
17.3g
Protein
0.2mg
Cholesterol
1594mg
Sodium
39.4g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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