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Ingredients
Method
- 1 tbsp oil
- 70g mixed mushrooms, sliced
- 50g smoked tofu, cubed
- ½ tbsp miso paste
- 50g egg noodles
- 2 shredded spring onions
- Heat about half the oil in a frying pan, and chuck in the mushrooms to fry until golden. Transfer to a bowl and set aside, then add the remaining oil to the pan and fry the tofu for 4 mins, or until golden and slightly crisp.
- Mix the miso with 325ml of boiling water in a jug. Cook the noodles according to pack instructions, drain, and transfer to a soup bowl. Top with the tofu and mushrooms, then pour over the miso broth. Scatter with spring onions, and enjoy!
15 mins
1 serving
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