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Vegetable tofu miso soup
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Cozy up with a comforting tofu miso soup filled with veggies.
Ingredients:
  • 10g sachet vegetable stock
  • 62.50 ml mirin
  • 31.50 gm salt-reduced soy sauce
  • 75.00 gm 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:
  • In a saucepan over high heat, bring 6 cups of cold water and stock to a boil. Stir in mirin and soy sauce. Take out 1/2 cup of the mixture and transfer it to a bowl. Mix miso paste into the bowl until combined. Return the miso mixture to the pan, reduce heat to medium. Add corn, mushrooms, and tofu, and cook for 3 to 4 minutes until vegetables are tender. Divide noodles and spinach among bowls and pour the soup over them. Let it stand for 3 minutes until noodles are heated through, then serve.

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