High in fibre and low in saturated fat, our Japanese tofu, bok choy and miso noodle soup will leave you satisfied.
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.
- Combine miso and 6 cups cold water in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until paste has dissolved. Cover. Bring to the boil. Separate pak choy leaves and stems. Thinly slice stems. Cut leaves in half.
- Add pak choy leaves and stems, tofu and mushroom to miso mixture. Cook for 2 minutes or until leaves have just wilted. Divide noodles between bowls. Ladle over miso mixture. Top with onion. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set