Japanese tofu, bok choy and miso noodle soup
High in fibre and low in saturated fat, our Japanese tofu, bok choy and miso noodle soup will leave you satisfied.
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To begin in the same way as this recipe, we have to first prepare a few ingredients. You can cook Japanese tofu, bok choy and miso noodle soup using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Japanese tofu, bok choy and miso noodle soup:
- 2 x 200g packets Obento udon noodles
- 1/3 cup yellow miso cement
- 1 small bunch baby pak choy, trimmed
- 2 x 200g packets Japanese-style teriyaki tofu, cut into 1cm cubes
- 100g button mushrooms, sliced
- 2 green onions, thinly sliced athwart from corner to corner
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Steps to make Japanese tofu, bok choy and miso noodle soup:
- Place noodles in a heatproof bowl. Cover considering boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.
- count up story miso and 6 cups chilly frosty water in a large saucepan around height of higher than medium-high heat. Cook, stirring, for 2 minutes or until bonding agent has dissolved. Cover. Bring to the boil. Separate pak choy leaves and stems. Thinly slice stems. Cut leaves in half.
- add pak choy leaves and stems, tofu and mushroom to miso mixture. Cook for 2 minutes or until leaves have just wilted. Divide noodles together taking into account bearing in mind bowls. Ladle more than miso mixture. pinnacle future onion. Serve.
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