Miso, tofu, spinach and noodle soup
Miso is a traditional Japanese seasoning produced by fermenting soybeans.
Cooked soba noodles
400 g, (2x200g packets) shelf-fresh udon noodles
300 g, drained, cut into 2.5 cm pieces
2 individual, thinly sliced
- Fill and boil the kettle. Prepare noodles following packet instructions or until just tender. Drain. Divide noodles, spinach, tofu and mushrooms among 4 serving bowls.
- Place miso in a large jug and pour over 1 litre (4 cups) boiling water. Whisk to combine. Pour miso mixture over tofu mixture in bowls. Sprinkle with shallots to serve.
You can use firm tofu and soba noodles instead of udon noodles.