Miso noodle soup
A quick broth of ginger and mushrooms with noodles, tofu and pak choi, finished with miso off the heat. It takes 20 minutes from the first slice to the table.
- Time
- 20 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: miso paste.
Method
- Slice the mushrooms and peel the ginger, then cut it into thin matchsticks. Quarter the pak choi lengthways, slice the spring onions and cut the tofu into 1.5 cm cubes.
- Bring 800 ml of water to the boil in a large pot. Add the ginger and mushrooms and simmer for 8 minutes to make a light broth.
- Add the rice noodles, tofu and pak choi and simmer for 4 minutes, or the time on the noodle packet, until the noodles are soft and the pak choi stalks are tender.
- Take the pot off the heat. Ladle a little hot broth into a mug, stir in the miso paste until smooth, then pour it back into the pot.
- Taste, and add a little more miso or a splash of water if needed. Do not boil the soup again, as that dulls the miso.
- Share the soup between two bowls and scatter the spring onions on top.
Tip Miso varies in strength, so add it a spoonful at a time. White miso is milder, and darker red or brown miso is saltier.
Per portion
| Energy | 433 kcal |
| Protein | 20 g |
| Carbohydrate | 69 g |
| of which sugars | 4 g |
| Fat | 8 g |
| of which saturates | 1 g |
| Fibre | 6 g |
| Salt | 2.46 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- miso paste40 g
- rice noodles150 g
- firm tofu140 g
- mushrooms150 g
- pak choi2
- spring onion4
- ginger20 g
