Asian style soup with tofu
Liven up your lunch with these delicious Asian flavours
2 cup(s), (500ml)
1 medium, cut into matchsticks
Dry rice noodles
Baby spinach leaves
70 g, cut into 1cm pieces
- 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.
- 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.
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.