Miso noodle soup with tofu and greens
12 min
Serves 1
5 plants
*estimate per serving
A warm bowl in about 12 minutes.
See all the swaps free - make your free accountProducts we've checked
100g extra firm tofu, cubed
60g frozen edamame beans
1 tsp tamari
Other ingredients
60g wholewheat noodles
1 tbsp (20g) miso paste
400ml boiling water
50g mushrooms, sliced
1 head (80g) pak choi, chopped
1 spring onion, sliced
2cm fresh ginger, grated
What to do
- 1
Cook the noodles in boiling water for 4 minutes. Drain.
- 2
Boil 400ml water in a pan. Add the ginger, mushrooms and edamame. Cook for 3 minutes.
- 3
Add the tofu and pak choi. Cook for 2 minutes.
- 4
Take the pan off the heat. Stir in the miso and tamari. Do not boil it again.
- 5
Put the noodles in a bowl. Pour the soup over. Top with spring onion.
Tip: Tofu and edamame both come from soya beans, so they count as 1 plant.