Miso, Tofu And Udon Noodle Soup To Go

For an easy lunch on-the-go, try this healthy miso, tofu and noodle soup.

The ingredient of Miso Tofu And Udon Noodle Soup To Go

• 100g 1 3 cup white miso paste
• 2 tbsp hulled tahini
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sriracha chilli sauce plus extra to serve
• 2 x 200g pkts fresh udon noodles or shelf life udon noodles
• 1 baby buk choy thinly sliced
• 80g oyster mushrooms thinly sliced
• 200g firm silken tofu cut into 1cm pieces
• 2 green shallots thinly sliced
• 1 tbsp pickled ginger slices
• 1 5l 6 cups boiling water

The Instruction of miso tofu and udon noodle soup to go

• whisk miso tahini soy sauce mirin and sriracha in a small bowl divide mixture among four 750ml 3 cup glass jars with lids
• layer noodles buk choy mushroom tofu shallot and ginger in jars cover with lids place in the fridge until ready to serve
• to serve add 375ml 11 u20442 cups boiling water to each jar stir until well combined cover with lids stand for 2 minutes or until the vegetables have softened serve drizzled with extra sriracha

Nutritions of Miso Tofu And Udon Noodle Soup To Go

fatContent: 85 323 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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