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Rice noodle soup with mushrooms, pak choi and tenderstem broccoli
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2 x 10g sachets Clearspring organic miso soup with sea vegetables
3cm piece root ginger, peeled and grated
75g tenderstem broccoli tips
½ x 90g pack Waitrose baby pak choi, halved
100g Waitrose shiitake mushrooms, sliced
100g Clearspring organic tofu, drained, cut into small cubes
200g Thai Taste rice noodles or 100g soba noodles
1 tsp sesame oil
1. Pour 600ml boiling water into a saucepan, add the miso soup and mix together.
2. Add the ginger and broccoli and simmer, covered, for 3-4 minutes or until the broccoli is tender. Add the pak choi, mushrooms and tofu and warm through for 1-2 minutes.
3. Cook the noodles according to pack instructions, then drain and divide between 2 bowls.
4. Pour the soup and vegetables over the noodles and add a drizzle of sesame oil to each bowl.
Typical values per serving:
This recipe was first published in January 2013.