Tofu and mushroom miso soup
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Buckwheat soba noodles add a subtle nutty flavour to a simple yet tasty Japanese-style broth.
Ingredients
Miso paste
2 tbs
Enoki mushrooms
100 g, trimmed
Shiitake mushrooms
100 g, stems removed, halved or quartered
Dry soba noodles (100% buckwheat)
150 g
Bok choy
1 baby, trimmed, leaves separated
Silken tofu
300 g, cut into 2cm cubes
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Place the miso and 1.25L (5 cups) water in a large saucepan over medium heat and stir to combine. Bring to the boil and add the mushrooms. Reduce heat and simmer, uncovered, for 3–4 minutes or until tender.
2
Meanwhile, cook the noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Add the bok choy to the noodles for the last 30 seconds of cooking. Rinse noodle mixture under cold running water. Drain well.
3
Divide noodles, bok choy and tofu between serving bowls. Ladle over the hot mushroom broth and sprinkle with shallots. Serve.
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