Name: Miso, tofu and udon noodle soup-to-go
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 100g (1/3 cup) white miso paste; 48.00 gm hulled tahini; 42.00 gm soy sauce; 40.00 ml mirin; 20.00 ml sriracha chilli sauce, plus extra, to serve; 2 x 200g pkts fresh udon noodles or shelf-life udon noodles; 1 baby buk choy, thinly sliced; 80g oyster mushrooms, thinly sliced; 200g firm silken tofu, cut into 1cm pieces; 2 green shallots, thinly sliced; 20.00 ml pickled ginger slices; 1.5L (6 cups) boiling water

Miso, tofu and udon noodle soup-to-go

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Wholesome miso tofu noodle soup for a quick, nourishing lunch.

Ingredients:

100g (1/3 cup) white miso paste
48.00 gm hulled tahini
42.00 gm soy sauce
40.00 ml mirin
20.00 ml sriracha chilli sauce, plus extra, to serve
2 x 200g pkts fresh udon noodles or shelf-life udon noodles
1 baby buk choy, thinly sliced
80g oyster mushrooms, thinly sliced
200g firm silken tofu, cut into 1cm pieces
2 green shallots, thinly sliced
20.00 ml pickled ginger slices
1.5L (6 cups) boiling water

Instructions:

Combine miso, tahini, soy sauce, mirin, and sriracha in a small bowl. Distribute the mixture evenly among four 750ml (3 cup) glass jars with lids.
Assemble noodles, bok choy, mushrooms, tofu, shallot, and ginger in jars, cover, and refrigerate until serving.
Serve by pouring 375ml (11 ⁄2 cups) boiling water into each jar, stirring until well combined, covering with lids, and letting it stand for 2 minutes until vegetables are softened. Drizzle with extra sriracha before serving.

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