Tofu miso soup

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 tablespoon miso paste
  
• 3 tablespoons finely shredded nori (about 1 sheet)
  
• 5cm piece ginger, thinly sliced
  
• 4 spring onions, finely chopped
  
• 1 ½ cups chopped bok choy, broccoli and asparagus
  
• 100g fresh Asian mushrooms (shiitake or oyster), sliced
  
• 300g firm tofu, cubed
  
• 120g rice noodles

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Instructions

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1. In a large saucepan, bring 6 1/2 cups of water to the boil. Reduce heat, add miso and stir. Add nori, ginger, spring onions, greens, mushrooms, and tofu. Cook gently, stirring occasionally, for 5 minutes.
2. Add noodles and cook for 2-3 minutes. Add a little chilli oil, chilli flakes or a squeeze of lime juice, if desired.
3. Divide soup between 4 bowls. Garnish with chopped fresh coriander if you like.

Variations

Make it vegan: Check miso is vegan.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition info (per serve)

Calories 464 cal

Kilojoules 1940 kJ

Total fat 13 g

Saturated fat 2 g

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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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First published: Nov 2017

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