Tofu, shiitake and soba noodle soup
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Time to make:
$4.36 per serve
(at time of publication)
Full ingredients list:
1 cup reduced-salt vegie stock
3cm-piece fresh ginger, sliced
1 tablespoon reduced-salt soy sauce
1 tablespoon mirin
180g dried soba noodles
cooking oil spray
1 large white onion, thinly sliced
1 large carrot, thinly sliced diagonally
100g shiitake mushrooms, sliced
1 tablespoon miso paste
350g Soyco Hi-Protein firm tofu, cut into 1.5cm-cubes
1 bunch baby pak choy, trimmed, cut into 4cm-lengths
Nutritional information (per serve)
Instructions and steps:
Step 1 Place stock, 4 cups water, ginger, soy and mirin into a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes. Strain, discard ginger. Set aside.
Step 2 Cook noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Divide noodles between four bowls.
Step 3 Return clean saucepan to a medium heat and spray with oil. Cook onion and carrot, stirring occasionally, for 5 minutes or until softened. Add mushrooms and cook for 2-3 more minutes, or until golden. Add reserved stock and 1 cup water. Bring to a simmer then whisk in miso paste until smooth. Add tofu and pak choy. Simmer for 1-2 minutes or until greens are just wilted. Ladle the soup over noodles and serve.
About this recipe
First published: June 2013