Soba Miso Soup with Chickpea Tofu
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- Total time: 10
- Yields: 1 serving(s)
| Nutrient | Value |
|---|---|
| calories | 229 kcal |
| carbohydrateContent | 47 g |
| proteinContent | 10 g |
| fatContent | 1 g |
| sodiumContent | 1097 mg |
| fiberContent | 1 g |
| sugarContent | 1 g |
| servingSize | 1 serving |
Ingredients
- 1 tbs miso paste (or to taste)
- 500 ml water
- 1⁄4 - 1⁄2 tsp freshly grated ginger
- 1 mushroom (thinly sliced)
- 55 g dried soba noodles
- 6 snow peas (thinly sliced on the diagonal)
- 1 spring onion (thinly sliced)
- 1⁄4 cup cubed chickpea tofu
To Serve
- a small handful of cilantro
- a pinch of red pepper flakes
- a dash of soy sauce
Preparation
Place 1⁄4 cup of water to a small saucepan and add the miso paste and whisk until combined. Slowly whisk in the remaining water and bring to a boil along with the mushroom slices and ginger. Add the soba noodles and cook for 4 minutes, or according to packet directions. Pour into a bowl to serve and top with the chickpea tofu, snow peas and spring onion along with any other accompaniments you choose.