Miso mushroom & tofu noodle soup

healthy low calorie miso mushrooms noodles soup

N/A

Source

Ingredients

1 tbsp rapeseed oil

70g mixed mushrooms , sliced

50g smoked tofu , cut into small cubes

½ tbsp brown rice miso paste

50g dried buckwheat or egg noodles

2 spring onions , shredded

Method

Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.

Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.