Miso, tofu, spinach and noodle soup
boiled soba noodles
400 g, (2x200g packets) shelf-fresh udon noodles
baby spinach leaves
silken or soft tofu
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.