A healthy and delicious soup, perfect for the chilly weather.


  • 2 tbs brown miso paste

  • 100g enoki mushrooms, trimmed

  • 100g shiitake mushrooms, stems removed, halved (quartered if large)

  • 150g soba noodles

  • 1 bunch baby bok choy, trimmed, leaves separated

  • 300g firm silken tofu, cut into 2cm cubes

  • 2 green shallots, thinly sliced


  • 1.

    Place the miso and 1.25L (5 cups) water in a large saucepan over medium heat and stir to combine. Bring to the boil and add the mushrooms. Reduce heat and simmer, uncovered, for 3–4 minutes or until tender.

  • 2.

    Meanwhile, cook the noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Add the bok choy to the noodles for the last 30 seconds of cooking. Rinse noodle mixture under cold running water. Drain well.

  • 3.

    Divide noodles, bok choy and tofu between serving bowls. Ladle over the hot mushroom broth and sprinkle with shallots. Serve.

  • Tips:

  • 1.

    Serve drizzled with sesame oil. Allow 1 ProPoint value per serve for 1 teaspoon.

  • 2.

    5 ProPoints values per serve

  • 3.

    Brown miso paste is a salty Japanese condiment made from fermented soy beans. Brown miso paste has a stronger flavour than white miso and is available from the health food or Asian section of most supermarkets.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 237kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 14g
  • Carbohydrate 40g
  • Sugar 4g
  • Sodium 631mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe a part of the Weight Watchers' ProPoints system

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