Vegetable tofu miso soup

Warm up with this vegetable and tofu miso soup

The ingredient of Vegetable tofu miso soup

1. 10g sachet vegetable stock
2. 1/4 cup mirin
3. 1 1/2 tablespoons salt-reduced soy sauce
4. 1/4 cup white miso paste
5. 115g baby corn, thinly sliced
6. 150g oyster mushrooms, sliced
7. 300g silken firm tofu, diced
8. 2 x 200g packets fresh udon noodles
9. 60g baby spinach

The instruction how to make Vegetable tofu miso soup

1. 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.

Nutritions of Vegetable tofu miso soup

calories: 308.788 calories
fatContent: 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