Japanese tofu, bok choy and miso noodle soup for 4 person
High in fibre and low in saturated fat, our Japanese tofu, bok choy and miso noodle soup will leave you satisfied.
Ingredients for Japanese tofu, bok choy and miso noodle soup
Japanese tofu, bok choy and miso noodle soup, How to Make
Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.
Step 2Combine miso and 6 cups cold water in a large saucepan over medium-high heat. Cook, stirring, for 2 minutes or until paste has dissolved. Cover. Bring to the boil. Separate pak choy leaves and stems. Thinly slice stems. Cut leaves in half.
Step 3Add pak choy leaves and stems, tofu and mushroom to miso mixture. Cook for 2 minutes or until leaves have just wilted. Divide noodles between bowls. Ladle over miso mixture. Top with onion. Serve.
Additional information for Japanese tofu, bok choy and miso noodle soup
Preparation: 0:15 Minutes, Cooking: 0:03 Minutes, Serving: 4 Person, Level:
1399 kj Energy, 10g Fat Total, 2g Saturated Fat, 12g Fibre, 23g Protein, 1062.49mg Sodium, 2g Carbs (sugar), 32g Carbs (total),
All nutrition values are per serve
This Japanese tofu, bok choy and miso noodle soup published first on: Super Food Ideas, Images by: Ben DearnleyYou May Also Like
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