Miso, tofu & noodle soup

Cooking Soups Miso, tofu & noodle soup

The vegetables are the heroes of this Japanese-style soup.

Lables: Vegan Vegetarian Lactose free Milk free Peanut free Tree nut free
  1. Place the water in a large saucepan over medium heat. Add the miso and stir to combine. Reduce heat to low. Add the noodles and gently stir to separate. Add the carrot, shallot and asparagus and cook for 1 minute or until asparagus is bright green and tender crisp.
  2. Divide the noodles and soup among serving bowls. Top with tofu and sprinkle with chives. Serve immediately.

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1.5L boiling water
2 tbsp miso paste
2 x 190g pkts udon noodles
2 carrots, peeled, cut into matchsticks
2 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
300g silken tofu, cut into 2cm pieces
1/4 cup finely chopped fresh chives

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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