Miso and Ginger Udon Noodle Soup

Servings: Serves: 4

Nutritional Information:

Per serving (221g)

Calories 104, Fat 2.4g, Saturates 0.2g, Carbohydrate 25.4g, Sugars 3.2g, Fibre 3g,

Protein 7.8g, Salt 2g




Firstly, add the vegetable stock, ginger, garlic and chilli to a large saucepan; bring to the boil and allow to simmer for 2-3 minutes. Then add the cabbage, carrot, bean sprouts and pak choi and simmer for a further 2-3 minutes.


Next stir in the miso paste and soy sauce, and allow to simmer for 1 minute before removing from the heat. Add the tofu and noodles and allow to sit for 1-2 minutes. To serve, ladle the soup into a bowl and top with the coriander and spring onion.


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