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Recipe: Rehydrating Miso Soup
A skinny and hydrating soup which is big on flavour
Servings: 2
Ingredients
- 1 bundle soba noodles - - cooked as per packet instructions
- 1 small pak choi - - washed and cut lengthwise
- 1 slice tofu - cut into 1cm cubes
- 16 ready cooked prawns - optional
- Slices chili - to taste
- 1 tbs coriander leaves
- 550 ml Miso soup - - made as per packet instructions with BRITA filtered water
- 2 wedges lime
- 2 dash Tamari - or good quality soy sauce
Instructions
- Cook the noodles as per the packet instructions
- Whilst the noodles are cooking prepare all the other ingredients
- Divide the noodles between two bowls and scatter the other ingredients over
- Pour the miso soup over
- Serve garnished with a wedge of lime and with extra coriander, chilli slices and a drizzle of soy sauce
Notes
Season and adjust to taste.
I used frozen prawns, the hot soup will defrost them in seconds
For a vegan dish leave the prawns out.
I used frozen prawns, the hot soup will defrost them in seconds
For a vegan dish leave the prawns out.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 239kcal | Carbohydrates: 39g | Protein: 18g | Fat: 2g | Cholesterol: 120mg | Sodium: 1424mg | Potassium: 228mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 7.1mg | Calcium: 106mg | Iron: 3.1mg