The finished recipe. Mushroom and Tofu Noodle BrothIngredients 1 to 6. 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 SpinachIngredients 7 to 11. 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 WaterStep 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.Step 2. Add the water and tamari and simmer for ten minutes.Step 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.Step 4. Serve over the noodles with the sesame oil drizzled on and the spring onion scattered over.
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