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About this recipe: Lightning-quick to prepare, miso makes a nutritious base for a light Japanese-style broth with tofu, mushrooms and watercress. Serve with bread.
*For miso soup, use a 415g can beef consommé and make it up to 900ml with boiling water (or use 2 cans if you like).
*Add smoked tofu instead of plain.
For a really speedy soup, buy a 400g pack of ready-sliced stir-fry vegetables and add them to the hot miso soup at step 1 instead of the mushrooms and onions. Simmer until the vegetables are almost tender, then add the noodles and, after 4 minutes, the tofu. Omit the watercress.