Miso Noodle Soup

A super easy, warming soup that is perfect for cooler evenings.

Miso Noodle Soup

Servings 2
Prep Time 10 mins
Cook Time 10 mins

Ingredients

Soup

  • 1 garlic clove minced
  • 2 tsp ginger finely grated
  • 1 shallot finely diced
  • 100 g silken tofu diced 2cm
  • ½ baby bok choy thinly sliced
  • 2 tsp sesame oil
  • 50 g silverbeet
  • 2 Tbsp white miso paste
  • 2 cups vegetable stock
  • 2 cups water
  • 80 g soba noodles
  • soy sauce

To Serve

  • ½ chilli thinly sliced
  • 1 spring onion thinly sliced

Instructions

  • Prep soup. Prep garlic, ginger, shallot, tofu and bok choy.
  • Cook soup. Heat sesame oil in a small-medium pot on medium heat. Add garlic, ginger and shallot and cook for 1-2 minutes, until beginning to soften. Add miso paste and cook for about 30 seconds, then add stock and water and bring to a gentle boil.
  • Add soba noodles and cook for 2-3 minutes, until noodles are tender.
  • Finish soup. Add bok choy, tofu and silverbeet to pot, season to taste with soy sauce. Prep chilli and spring onion.
  • Serve miso soup topped with chilli and spring onion.

Notes

Energy 1378 kJ | 329 kCal | Carbohydrates 45.4 g | Protein 15.3 g | Fat 9.4 g | Sat Fat 1.4g | Sugar 9.1g |
Calories: 329kcal

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