Miso mushroom & tofu noodle soup

• rapeseed oil↗1 tbsp 1 tbsp
• mixed mushrooms70g 70g

  sliced

• smoked tofu↗50g 50g

  cut into small cubes

• brown rice miso paste↗½ tbsp ½ tbsp
• dried buckwheat or egg noodles↗50g 50g
• spring onions↗2 2

  shredded

Step-by-step instructions

1. 1

   Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.

2. 2

   Mix the miso paste with 325ml boiling water in a jug. Cook the 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 the spring onions just before serving.