Miso, Tofu & Noodle Soup

Name: Miso, Tofu & Noodle Soup
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5L (6 cups) boiling water; 2 tbsps. miso paste; 2 x 190g pkts udon noodles; 2 carrots, peeled, cut into matchsticks; 2 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways; 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally; 300g silken tofu, cut into 2cm pieces; 1/4 cup finely chopped fresh chives

Place the water in a large saucepan over medium heat. Add the miso and stir to combine. Reduce heat to low. Add the noodles and gently stir to separate. Add the carrot, shallot and asparagus and co…

Cook40 min
Total40 min
Serves4
LevelIntermediate

Dairy-Free Vegan Vegetarian Asian

Ingredients

1.5L (6 cups) boiling water
2 tbsps. miso paste
2 x 190g pkts udon noodles
2 carrots, peeled, cut into matchsticks
2 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
300g silken tofu, cut into 2cm pieces
1/4 cup finely chopped fresh chives

Method

Place the water in a large saucepan over medium heat. Add the miso and stir to combine. Reduce heat to low. Add the noodles and gently stir to separate. Add the carrot, shallot and asparagus and cook for 1 minute or until asparagus is bright green and tender crisp.
Divide the noodles and soup among serving bowls. Top with tofu and sprinkle with chives. Serve immediately.