Vegetable tofu miso soup

Warm up with this vegetable and tofu miso soup

Recipe «Vegetable tofu miso soup» presented in category Recipes / Soups, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 10g sachet soup stock, 1/4 cup mirin, 1 1/2 tbsp salt-reduced soy sauce, 1/4 cup white miso paste, 115g baby corn, thinly sliced , 150g oyster mushrooms, sliced, 300g silken firm tofu, diced, 2 x 200g packets fresh udon noodles , 60g baby spinach.

Ingredients:

• 10g sachet soup stock 
• 1/4 cup mirin 
• 1 1/2 tbsp salt-reduced soy sauce 
• 1/4 cup white miso paste 
• 115g baby corn, thinly sliced 
• 150g oyster mushrooms, sliced 
• 300g silken firm tofu, diced 
• 2 x 200g packets fresh udon noodles 
• 60g baby spinach 

Instructions

1. Combine 6 cups cold water and stock in a saucepan over high heat. Bring to the boil. Add mirin and soy sauce. Remove 1/2 cup mixture from pan. Place in a bowl. Add miso paste to bowl. Stir to combine. Return miso mixture to pan. Reduce heat to medium. Add corn, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are tender. Divide noodles and spinach between bowls. Top with soup mixture. Stand for 3 minutes or until noodles are heated through. Serve.