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