Mushroom and Tofu Noodle Broth

Make mushroom and tofu noodle broth, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
250 g Mushrooms
300 g Cooked rice noodles (Cooked weight, after soaking.)
2 tbsp, about 30 g Tamari
1 tbsp, about 18 g White miso paste
100 g Spinach
2 tsp, about 8 g Toasted sesame oil
30 g Spring onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
900 ml Water
Ingredient notes on the recipe page.

METHOD
1. Brown the sliced mushrooms in a dry pan over a high heat for six minutes, without stirring much, until they have shrunk and coloured. Add the garlic and ginger for one minute.
2. Add the water and tamari and simmer for ten minutes.
3. Add the tofu in 2 cm cubes and cook for three minutes, then the spinach for one minute. Take off the heat and stir in the miso, loosened first in a cup of the broth.
4. Serve over the noodles with the sesame oil drizzled on and the spring onion scattered over.

Contains soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mushroom-tofu-rice-noodle-broth

AI-generated images illustrating the recipe.

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