Japanese tofu, bok choy and miso noodle soup

Posted by adm On February - 19 - 2012

How to cook Japanese tofu, bok choy and miso noodle soup


  • 2 x 200g packets Obento udon noodles
  • 1/3 cup yellow miso spread
  • 1 small bunch baby pak choy, cut
  • 2 x 200g packets Japanese-style teriyaki tofu, dig 1cm cubes
  • 100g button mushrooms, sliced
  • 2 green onions, thinly sliced diagonally

How to:

  • Place noodles in a heatproof bowlful. Cover with boiling h2o. Symbolise 1 to 2 minutes or until tenderise. Using a branch, separate noodles. Drainpipe.

  • Combine miso and 6 cups cold water in a large saucepan over medium-high passion. Falsify, stirring, for 2 minutes or until paste has dissolved. Covering. Bring to the seethe. Separate pak choy leaves and stems. Thinly slice stems. Cut leaves in one-half.

  • Add pak choy leaves and stems, tofu and mushroom to miso assortment. Cook for 2 minutes or until leaves have just wilted. Divide noodles between bowls. Ladle over miso assortment. Top with onion. Dish.

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