Miso, tofu & noodle soup

Posted by adm On September - 15 - 2011

How to cook Miso, tofu & noodle soup


  • 1.5L (6 cups) boiling h2o
  • 2 tbs miso spread
  • 2 x 190g pkts udon noodles
  • 2 carrots, raw, cut into matchsticks
  • 2 green shallots, ends cut, delve 5cm lengths, thinly sliced longitudinally
  • 1 bunch asparagus, woody ends cut, thinly sliced diagonally
  • 1 x 300g pkt silken tofu, delve 2cm pieces
  • 1/4 cup finely chopped fresh schnittlaugh

How to:

  • Place the water in a large saucepan over medium rut. Add the miso and stir to compound. Reduce heat to low. Add the noodles and gently stir to branch. Add the carrot, shallot and asparagus and cook for 1 minute or until asparagus is bright green and tender crinkle.

  • Divide the noodles and soup among serving bowls. Top with tofu and sprinkle with cive. Serve immediately.

  • Prepare time:10 min.

    Cooking time:5 min.

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