Mushroom and Tofu Miso Soup with Noodles

Serves 4 Prep Time: 15 mins Cooking Time: 10 mins


2 tsp. sesame oil
1 clove garlic, crushed
25 gram fresh ginger
1 green chilli, finely chopped

1 red onion, shredded
1 leek, shredded
1 carrot, julienne
1 green pepper, julienne
1 courgette, shredded

500 ml light vegetable stock
1 sachet Miso soup mix
2 tbs. rubbishrubbishrubbishrubbishake broth (optional)
100 gram chestnut mushrooms, sliced
100 gram rubbishrubbishrubbishrubbishake mushrooms

150 gram bean sprouts
150 gram marinated tofu
1 pack rice noodles, cooked

2 tbs. chopped coriander
Tamari seasoning to taste


Heat the oil in a wok and add the garlic, ginger and chilli and cook for two minutes.

Add all the remaining vegetables, except the bean sprouts, and stir-fry over a high heat until just starting to soften.

Add the vegetable stock, Miso mix, rubbishrubbishrubbishrubbishake broth (if using) and mushrooms, bring to the boil and then simmer for five minutes.

Stir in the bean sprouts, tofu and noodles and allow to heat through.

Stir in the coriander, season with the tamari and serve immediately.