Loaded miso soup

Author: Jenny de Montalk - BA, GDipJourn, Editor

Photographer: James Moffatt

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This veg-packed miso soup is ready in 15 minutes and loaded with plant-based goodness like tofu, edamame and udon noodles.

Serves: 2

Time to make: 15 mins

Ingredients

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100g dried udon noodles
2 carrots, julienned
1 cup fresh or frozen green beans, trimmed
1 cup edamame, thawed
½ cup frozen corn
handful shredded cabbage
2 packets instant miso
200g tofu, cubed
1 cup mung bean sprouts
1 small spring onion, sliced
1 teaspoon red chilli flakes, to garnish (optional)

Instructions

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1 Cook udon according to packet directions. Drain and distribute evenly between 2 bowls.

2 In a medium saucepan bring 2½ cups water to the boil, and reduce heat to medium simmer. Add carrot, beans, edamame, corn and cabbage. Add miso paste and stir through until combined. Add tofu and simmer for 2 minutes.

3 Remove from heat and stir through mung bean sprouts. Pour soup over noodles and garnish with spring onion and red chilli flakes, if using, to serve

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 29 g

Total fat 11 g

Saturated fat 1.3 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 19 g

Sodium 765 mg

Calcium 462 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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