Mushroom and pak choi miso noodle soup with tofu
A light, savoury broth with mushrooms, pak choi and silken tofu over buckwheat noodles.
- Time25 min
- LevelEasy
- Costabout £1.90 a head
Ingredients
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Method
- 1
Bring the stock to a gentle simmer in a large pan with the ginger and garlic. Cook for 5 minutes.
5 min - 2
Add the mushrooms and simmer for 5 minutes.
5 min - 3
Cook the soba noodles in a separate pan of boiling water for 5 minutes. Drain and rinse.
5 min - 4
Add the pak choi and tofu to the broth and cook for 2 minutes.
2 min - 5
Take off the heat. Stir the miso into a ladle of hot broth until smooth, then stir it back into the pan with the vinegar. Do not boil.
- 6
Divide the noodles between bowls, ladle over the soup and top with spring onions and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.