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Miso Noodle Bowl

This meat-free dish is so easy to prepare and takes just six minutes to cook! The ingredients are flexible, so if you don't have the vegetables that we used, swap them with what you do have. Frozen peas, shredded greens, pak choi, carrots and spinach would also work well in this dish.

Miso Noodle Bowl

Preparation Time: 5 minutes

Serves 1

Cooking Time: 6 minutes

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Tofu is a great source of protein for vegetarians and soaks up all the flavours from the miso, stock and vegetables. We used firm-pressed tofu, but if yours isn't firm-pressed make sure you squeeze any liquid out before using. To do this, place the tofu block between several sheets of kitchen roll and place a weight on top. Leave for a few minutes until the excess liquid has been absorbed by the paper.

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Ingredients
  • 45g Rice noodles
  • 500ml vegetable stock
  • 1 tbsp miso paste
  • 5 cherry tomatoes, halved
  • 1/2 Small head of broccoli, cut into florets
  • 1/2 cup soy beans
  • 1/4 block of firm pressed tofu, cubed
  • Handful kale, stalks removed
  • 1 tsp sesame seeds
  • 1 spring onion, sliced

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Method
  1. Make 500ml of vegetable stock with boiling water and whisk in the miso paste until dissolved.
  2. Add the broccoli, tomatoes, tofu, kale and soya beans to a microwavable container. Add the noodles and pour over the stock, pressing down the noodles so they are covered with the liquid.
  3. Microwave for six minutes, stirring half way through.
  4. Serve in a bowl and top with the chopped spring onion and sesame seeds.

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Tip

The Miso Noodle Soup can also be made on the hob. Bring the stock and miso to the boil in a pan, then add the broccoli florets and simmer for five minutes. Add the tomatoes, kale, soya beans, tofu and noodles and simmer for a further 5 minutes. Serve with the spring onion and sesame seeds.

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Dualit Product Used

We used the Hand Blender with the whisk attachment to make this recipe.

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