Miso noodle soup
Ingredients (serves 4)
- 600 g vegetable or chicken broth
- 100 g noodles
- 100 g soft tofu
- 50 g spinach
- 1 tbsp miso paste
- 1 tsp powdered ginger (optional)
- Boiled egg, extra virgin olive oil, chopped cooked carrot or mushroom (optional).
Method
- 1. Fill a saucepan with water and bring the nod-dles to boil.
- 2. Dice the tofu and prepare the optional ingredi-ents to be added.
- 3. Bring the broth to boil with the ginger and spinach for two minutes.
- 4. Remove from the heat and add the miso, stir-ring to dissolve properly.
- 6. Add the diced tofu.
- 7. Serve in a bowl.
- 8. Add the optional ingredients to taste.
