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Miso, tofu & noodle soup
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Vegetables shine in this flavorful Japanese soup.
Ingredients:
  • 1.5L (6 cups) boiling water
  • 48.00 gm 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
  • 62.50 ml finely chopped fresh chives
Instructions:
  • In a large saucepan over medium heat, combine water and miso. Reduce heat to low. Gently add noodles to separate. Mix in carrot, shallot, and asparagus, cooking for 1 minute until asparagus is bright green and tender-crisp.
  • Portion out the noodles and soup into individual bowls. Add tofu on top and garnish with chives. Serve right away for maximum flavor.

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