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🍲 Wok Vegetables with Miso Tofu Noodles

580 kcal · 30 min · 4 servings

Ingredients

• 2 tsp Miso paste
• 300 g mixed mushrooms (e.g. Shiitake, Oyster mushrooms, Button mushrooms, Enoki)
• 300 g plain tofu
• 2 tbsp Sesame oil
• 1 tsp freshly grated Ginger
• 300 g Egg noodles (Asian grocery store)
• 4 small heads Pak Choi (each 100–150 g)
• Salt
• Pepper (from the mill)
• 2 tbsp dark Soy sauce
• 2 tbsp Coriander leaves

Instructions

1. 1. Bring 1.25 liters of water to a boil in a pot.
2. 2. Stir the miso paste into the boiling water until it is completely dissolved.
3. 3. Clean the mushrooms thoroughly.
4. 4. Slice the button mushrooms into thin slices.
5. 5. Cut the remaining types of mushrooms into small pieces if necessary.
6. 6. Cut the tofu into small cubes.
7. 7. Heat the oil in a wok or a large frying pan.
8. 8. Add the mushrooms, tofu, and ginger to the wok.
9. 9. Fry the ingredients for 3 to 5 minutes, turning them frequently.
10. 10. Pour the hot miso broth over the fried ingredients.
11. 11. Cook the noodles for 5 minutes over medium heat in the broth.
12. 12. Wash the pak choi thoroughly.
13. 13. Shake the vegetable dry.
14. 14. Bring a pot of salted water to a boil.
15. 15. Blanch the pak choi for 5 to 8 minutes in the boiling salted water (cook briefly in boiling water).
16. 16. Season the soup with black pepper and soy sauce to taste.
17. 17. Fill the soup into soup plates.
18. 18. Place one piece of pak choi in each bowl.
19. 19. Garnish the dish with fresh coriander leaves.
20. 20. Serve the soup hot.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 68 g