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Ingredients
Method
- 1 tbsp veg oil
- 70g sliced white mushrooms
- 50g tofu, cut into cubes
- ½ tbsp miso paste
- 50g buckwheat noodles
- 2 shredded spring onions
- Heat half the oil in a frying pan, and fry the mushrooms for 6 mins or until golden. Transfer to a bowl and set aside, then add the remaining oil to the pan and fry the tofu until golden, too. Mix the miso with 325ml boiling water, and cook the noodles to pack instructions.
- Drain the noodles, transfer to a bowl, and top with the tofu and mushrooms. Pour over the broth, and serve with a scattering of spring onions.
15 mins
1 serving
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