Miso Mushroom Tofu Noodle Soup Recipes

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MISO MUSHROOM & TOFU NOODLE SOUP



Miso mushroom & tofu noodle soup image

Rustle up this miso, mushroom and tofu noodle soup with just six simple ingredients. Healthy and low in calories, it makes a tasty light lunch or supper

Provided by Esther Clark

Categories     Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 6

1 tbsp rapeseed oil
70g mixed mushrooms , sliced
50g smoked tofu , cut into small cubes
½ tbsp brown rice miso paste
50g dried buckwheat or egg noodles
2 spring onions , shredded

Steps:

  • Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
  • Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.

Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium

MISO SOUP WITH TOFU AND MUSHROOMS



Miso Soup with Tofu and Mushrooms image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 cups dashi
1/2 cup sliced shiitake mushrooms
4 tablespoons red miso
10 ounces tofu, cut into 1/2-inch cubes
Chopped green onions, for garnish
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes

Steps:

  • Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
  • Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
  • Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.

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