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Ingredients
Method
- 1 tbsp oil
- 70g sliced mushrooms
- 50g cubed tofu
- ½ tbsp brown rice miso paste
- 50g dried buckwheat noodles
- 2 shredded spring onions
- Heat half the oil in a frying pan and fry the mushrooms until golden, then set aside. Add the remaining oil to the pan and fry the tofu for 4 mins, or browned all over. Mix the miso paste with 300ml boiling water in a jug. Cook the noodles according to pack instructions, then drain and tip into a bowl. Top with tofu and mushrooms, and pour over the miso broth. Serve with a scattering of spring onions.
15 mins
1 serving
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