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Cook at home
Miso Mushroom Tofu Noodle Soup
Savory miso broth with shiitake, silken tofu, bok choy and rice noodles.
30 min · 3 servings · japanese
352
kcal
14
protein g
62
carbs g
6
fat g
Nutrition per serving from USDA FoodData Central.
About $3.63 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- gluten-free
- dairy-free
- low-calorie
Contains: sesame, soy
Ingredients
- 6 oz rice noodles
- 5 cup vegetable broth
- 3 tbsp miso
- 6 oz shiitake, sliced
- 8 oz silken tofu, cubed
- 2 cup bok choy, chopped
- 1 tbsp ginger, grated
- 2 clove garlic, minced
- 1 tsp sesame oil
- 2 scallion, sliced
Steps
- Soak the rice noodles in hot water 8 minutes, then drain.
- Simmer the broth with the ginger, garlic and shiitake for 8 minutes.
- Add the bok choy and tofu and cook 2 minutes.
- Whisk the miso with a ladle of hot broth in a bowl, then stir it into the pot off the boil. Divide the noodles among bowls, ladle the soup over, and top with sesame oil and scallion.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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