Tofu and miso soup with somen noodles

A light, savory miso soup with crisp-fried tofu, vegetables, and somen noodles, finished with toasted nori strips and spring onions for a quick Japanese-style bowl.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soften the noodles according to the instructions on the packet, drain and refresh under cold water.

Step 2

Heat 1 tablespoon of the vegetable oil in a hot wok. Season the tofu and stir fry until golden on all sides, remove and drain on kitchen paper.

Step 3

Heat the remaining oil in the wok, add the red onion and potato, and stir fry over a moderate heat for 2 minutes. Add the carrot, red and green chillies and cook for a further minute. Add 250ml water, the chicken stock, miso paste and reserved tofu. Season with soy sauce, salt and pepper.

Step 4

Bring to the boil, reduce the heat and simmer for 5 minutes or until the potato is cooked.

Step 5

Meanwhile cut the nori into strips. Heat in a dry frying pan over a moderate heat for a scant minute to crisp up.

Step 6

Divide the noodles into 2 bowls, pour over the soup and serve topped with slices of nori and spring onions.