Vegetable tofu miso soup

Delicious Vegetable tofu miso soup Recipe

Warm up with this vegetable and tofu miso soup
Vegetable tofu miso soup
Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 4 person.


  • 10g sachet vegetable stock

  • 1/4 cup mirin

  • 1 1/2 tablespoons salt-reduced soy sauce

  • 1/4 cup white miso paste

  • 115g baby corn, thinly sliced

  • 150g oyster mushrooms, sliced

  • 300g silken firm tofu, diced

  • 2 x 200g packets fresh udon noodles

  • 60g baby spinach


  • Step 1

    Combine 6 cups cold water and stock in a saucepan over high heat. Bring to the boil. Add mirin and soy sauce. Remove 1/2 cup mixture from pan. Place in a bowl. Add miso paste to bowl. Stir to combine. Return miso mixture to pan. Reduce heat to medium. Add corn, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are tender. Divide noodles and spinach between bowls. Top with soup mixture. Stand for 3 minutes or until noodles are heated through. Serve.

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