Tofu and Mushroom Miso Soup
Tofu and Mushroom Miso Soup



  • 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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