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.
4 x 18g sachets miso soup powder
900ml boiling water
175g button mushrooms, sliced
6 spring onions, sliced
125g rice noodles
90g watercress, with stalks, roughly chopped
175g tofu, cut into small cubes
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Method Prep:10min › Cook:10min › Ready in:20min
Make the miso base: Dissolve the miso soup powder in the boiling water in a pan. Bring to the boil and add the mushrooms and onions.
Add the noodles: Cover and simmer for 2-3 minutes to soften the vegetables, then stir in the noodles and simmer gently for 4 minutes.
Add the tofu: Stir in the watercress and tofu, then return to the boil. Season if necessary and serve immediately.
*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.
…speed it up
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.