Tofu and Mushroom Soba Soup
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Ingredients
- 300 g firm tofu, cubed
- 200 g shiitake mushrooms, sliced
- 400 g soba noodles
- 2 tsp vegan kombu dashi powder
- 3 tbsp soy sauce
- 2 tbsp mirin
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 28.2 g
- Carbohydrate
- 73.7 g
- of which sugars
- 7 g
- Fat
- 7.4 g
- of which saturates
- 1.2 g
- Fibre
- 5.1 g
- Salt
- 3.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the vegan kombu dashi powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.
- 2
Add the shiitake and simmer for 5-6 minutes until tender.
- 3
Add the tofu and simmer for 2 minutes to heat through.
- 4
Cook the soba noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, tofu and mushrooms over the noodles to serve.
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