Tofu & Mushroom Soup
Easy to make miso soup base topped up with tofu, mushrooms and noodles. Serve with fresh onion springs.
Ingredients
- 150 grams mushrooms of your choice
- 120 grams tofu firmer version, cut into cubes
- 1 litre vegetable stock
- 60 grams noodles rice or wheat based
- 1 tablespoon soya sauce
- 2 tablespoons miso paste
- 1/2 teaspoon salt
- 2 green onions tops chopped
- 1 tablespoon sesame seeds to sprinkle over the finished soup
Instructions
- Cut the mushrooms into thin slices.
- Using a larger saucepan or stock pot, pour in the litre of vegetable stock and add the soya sauce, miso paste, salt and bring it to a boil.
- Depending on what type of mushrooms you are using, add them now and let them cook through before adding noodles and tofu. Smaller mushrooms will need less time than larger ones.
- Simmer the soup until the noodles and mushrooms are done on medium heat and stir occasionally.
- Serve in deep bowls topped up with green onions, sesame seeds or other fresh herbs.
Tried this recipe?Let us know how it was!