Warm up with this vegetable and tofu miso soup

Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 4 person.

Ingredients

• 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

Method

• 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.