A healthy and delicious soup, perfect for the chilly weather.
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.
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.
Divide noodles, bok choy and tofu between serving bowls. Ladle over the hot mushroom broth and sprinkle with shallots. Serve.
Serve drizzled with sesame oil. Allow 1 ProPoint value per serve for 1 teaspoon.
5 ProPoints values per serve
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 analysis per serving (4 servings)
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.
Recipe a part of the Weight Watchers' ProPoints system
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