MISO MUSHROOM & TOFU NOODLE SOUP

Miso mushroom & tofu noodle soup image

Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper

Provided by Esther Clark

Time 25m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium