Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
6
- 2L water
- 10tablespoons miso paste
- 40grams dried wood ear mushrooms
- 400grams extra-firm tofu, cut into cubes
- 800grams udon, cooked to package instructions
- 6 scallions, finely sliced
- 2 nori sheet, cut into strips
- 1 carrot, peeled and shredded
Nutrition per serving
1440kJ / 343Cal
1440 Kilojoules or 343 Calories
17% of daily energy intake*
Protein
16.2grams
Fat
5.2grams
Carbs
56.5grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A cold night calls for a quick, nourishing, and comforting soup. This vegetarian soup is versatile too, as you can swap udon with any other noodle you have in hand.
Method
Step 1 of 3
In a large pot over medium-low heat, gently heat the water and miso paste, stirring occasionally, until the miso has dissolved. Soaked the wood ear mushrooms in hot water, drained and cut into fine strips, retain 2 tablespoon of the mushroom water.
Step 2 of 3
Tip in the mushrooms and 2 tablespoon of its soaking liquid. Bring up to simmer. Add the tofu and the noodles continue to cook until warmed through.
Step 3 of 3
Upon serving, top the noodle soup with scallions, nori and carrots.
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