creamy miso & soy udon noodles soup

This is my kind of comfort food. It also happens to have over 30g of protein per serve and is easy to make. Heck yeah!!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the tofu, heat sesame oil in a pan over medium heat. Add the tofu and cook for 2 to 3 minutes on each side, turning when golden and crisp. Remove from heat and transfer to a paper towel.

Step 2

For the soup, heat sesame oil in a pot over medium. Add the shallot and sauté for 2 to 3 minutes.

Step 3

Add the garlic and ginger and sauté for a further minute.

Step 4

Add the miso paste and a few tbsp of soy milk (enough to thin the miso paste) and mix until well combined.

Step 5

Add the remaining soy milk and vegetable broth and increase heat to medium to high. Stir regularly until boiling.

Step 6

Add the udon noodles and shiitake mushrooms, reduce heat to medium and cook for 8 minutes, stirring regularly.

Step 7

Add the pak choy and cook for a further 2 minutes, or until wilted. Remove from heat.

Step 8

Serve and top with the tofu, chilli, spring onion and sesame seeds. Enjoy!