Miso mushroom & tofu noodle soup
SERVES 1 PREP 10 mins COOK 15 mins EASY V
Heat 1 /2 tbsp rapeseed oil in a frying pan over a medium heat and fry 70g mixed mushrooms, sliced, for 5 mins until golden. Remove to a bowl using a slotted spoon and set aside. Add another 1 /2 tbsp rapeseed oil to the pan and fry 50g smoked tofu, cut into small cubes, for 3-4 mins until evenly golden. Mix 1/2 tbsp brown rice miso paste and 325ml boiling water from the kettle together in a jug. Cook 50g dried buckwheat or egg noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over 2 shredded spring onions just before serving.
GOOD TO KNOW healthy • low cal • 1 of 5-a-day
PER SERVING 377 kcals • fat 17g • saturates 2g • carbs 38g • sugars 2g • fibre 4g • protein 17g • salt 1.5g
Red lentil & carrot soup
SERVES 2 PREP 5 mins COOK 20 mins EASY V
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