Warm up with this vegetable and tofu miso soup
The ingredient of Vegetable tofu miso soup
- 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
The instruction how to make Vegetable tofu miso soup
- 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.
![](https://img.taste.com.au/tpoG7-VX/taste/2016/11/vegetable-tofu-miso-soup-54918-1.jpeg)
Nutritions of Vegetable tofu miso soup
calories: 308.788 caloriesfatContent: 7.5 grams fat
saturatedFatContent: 1.2 grams saturated fat
carbohydrateContent: 39.4 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 17.3 grams protein
cholesterolContent: 0.2 milligrams cholesterol
sodiumContent: 1594 milligrams sodium