Miso SoupTotal time: 20 mins
  • 1/2 Tablespoon Dark miso paste
  • 1/2 Tablespoon Soy sauce
  • 1 Spring onion (shallot)
  • 1 Cups Water
  • 1 Tablespoon Dried seaweed
  • 1 Cup Baby spinach
  • 100 Grams Vacuum packed Udon Noodles
  • 3 Button mushrooms
  • 100 Grams Soft Tofu
  1. Cut the spring onion, tofu and mushrooms into thin slices.
  2. Mix the miso paste with the soy sauce in a small saucepan over a low heat until smooth.
  3. Add the water a little at a time, stirring to eliminate any lumps.
  4. Rinse the noodles under hot water, squeeze them so they separate, then add to the pot.
  5. Add the rest of the ingredients then heat the soup until steaming.
  6. Cook for one minute and serve.

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