Miso Soup with Tofu & Udon Noodles

This soup needs very little preparation as everything goes into the pan raw, apart from the tofu, so it works brilliantly for a quick and healthy lunch or a light dinner. Add a chili or two, or a squeeze of sriracha if you like things spicy

Ingredients

220g firm or extra firm tofu

1 tablespoon cornflour

1 teaspoon garlic paste

1 teaspoon ginger paste

1 tablespoon white miso

3 tablespoons light soy sauce or tamari

1 teaspoon sesame oil

1 vegetable stock cube

1 carrot - peeled and finely sliced

100g shitake mushrooms - sliced

100g kale - stems removed and finely sliced

300g udon noodles - like Straight to Wok or similar

3-4 spring onions - sliced at an angle

A small handful of peanuts - roughly chopped

Black sesame seeds

Method

Dice the tofu into 1cm cubes then toss in a bowl with the cornflour. Airfry for 6-8 minutes at 200C or fry in a frying pan over a medium heat with a little sunflower oil until slightly browned and crispy. Set to one side

Put all the other ingredients up to including the kale into a saucepan and cover with 5cm water. Bring to the boil, then simmer for 5 minutes

Add the noodles and bring back to a simmer for a further 5 minutes before adding the tofu

Divide into 4 bowls, then top the with spring onion, peanuts and sesame seeds