Miso Broth with Tofu and Noodles
Ingredients
- 400 g firm tofu
- 4 tbsp white miso paste
- 200 g dried soba noodles
- 1200 ml vegetable stock
- 4 spring onions
- 2 pak choi
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 27 g
- Carbohydrate
- 42.5 g
- of which sugars
- 4.9 g
- Fat
- 13.8 g
- of which saturates
- 2.3 g
- Fibre
- 4.5 g
- Salt
- 5.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to a gentle simmer in a large saucepan. Whisk in the miso paste and soy sauce — do not let it boil as this destroys the miso's flavour.
- 2
Cook the soba noodles in a separate pan of boiling water according to pack instructions, then drain and rinse under cold water.
- 3
Drain the tofu and cut into 2cm cubes. Add to the simmering broth along with the halved pak choi and cook for 3 minutes.
- 4
Divide the cooked noodles between deep bowls. Ladle the hot broth, tofu and pak choi over the top.
- 5
Finish each bowl with sliced spring onions and a few drops of sesame oil.
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