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Photo of Asian style soup with tofu by WW

Asian style soup with tofu

3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Moderate
Liven up your lunch with these delicious Asian flavours

Ingredients

Miso paste

1 tbs

Chicken stock

2 cup(s), (500ml)

Soy sauce

2 tsp

Carrot(s)

1 medium, cut into matchsticks

Snow peas

25 g

Dry rice noodles

30 g

Baby spinach

20 g

Firm tofu

70 g, cut into 1cm pieces

Instructions

  1. Whisk miso, stock and soy sauce in a small saucepan over medium heat until combined. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
  2. Add carrot, snow peas and noodles to stock mixture and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until noodles are tender. Stir in spinach and tofu. Serve.

Notes

TIP: You can add 150g peeled green prawns with the noodles in Step 2.Popular in Japanese soups and stews, miso paste is made from fermented soy beans. Instant miso soup is a powdered form of this salty paste. Find it in the Asian section of most supermarkets or from Asian grocery stores. You can use a vegetable stock cube instead of instant miso soup.

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