Miso Soup with Noodles and Stir-Fried Veg
A delicious, comforting miso broth with noodles and tofu, topped with stir fried mushrooms, courgette, sugar snap peas, pan choi and spring onions.
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Ingredients
- 1 large chunk ginger
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 1 tablespoon toasted sesame oil
- 3 cloves garlic
- 70 grams shiitake mushrooms
- 1 courgette
- 2 pak choi
- 200 grams sugar snap peas
- 3 tablespoons soy sauce
- 4 spring onions
- 2 tablespoons sesame seeds
- 350 grams tofu
- 450 grams udon noodles the straight to wok ones
Instructions
- Peel and finely chop the ginger. Put a large pan filled with 1.5 litres water on the hob. Add the ginger, miso paste and mirin, stir, then bring to the boil and allow to simmer for 10 minutes.
- Meanwhile, heat the oil in a wok on a medium heat. Add the sliced garlic, fry for 15 seconds.
- Tip in the sliced mushrooms and sliced courgette. Stir fry for another minute, then add the sliced pak choi, whole sugar snap peas and soy sauce. Stir fry for another 2-3 minutes.
- Stir in the sliced spring onions and sesame seeds.
- Chop the tofu into 1cm cubes and add to the soup along with the noodles. Bring back to the boil for 1 minute.
- To serve, use tongs to lift a serving of noodles and tofu into each bowl. Top with a generous serving of the veg and then ladle over the soup. Enjoy!
Nutrition Facts
Miso Soup with Noodles and Stir-Fried Veg
Amount per Serving
Calories
598
% Daily Value*
Fat
13
g
20
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
3
g
Sodium
2505
mg
109
%
Potassium
413
mg
12
%
Carbohydrates
94
g
31
%
Fiber
11
g
46
%
Sugar
17
g
19
%
Protein
31
g
62
%
Vitamin A
1082
IU
22
%
Vitamin C
45
mg
55
%
Calcium
206
mg
21
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
