Miso Soup with Mushrooms, Tofu and Rice Noodles

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

250 g

Mushrooms

200 g

Flat Rice Noodles

6 g

Red Miso Paste

2

Red Chili Peppers

(optional)

125 g

Firm Tofu

120 mL

Coconut Milk

720 mL

Water

to taste

Fresh Cilantro

Cooking Instructions

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Step 1

Wash and slice the Mushrooms (250 g) , dice up the Firm Tofu (125 g) into half inch cubes, and wash and cut in the Red Chili Peppers (2) in half, length-wise.

Step 2

Bring a pot of Water (720 mL) and Coconut Milk (120 mL) to a boil, then add Red Miso Paste (6 g) , mushrooms, tofu, and chili. Add salt and pepper, as desired. When water is boiling again, add the Flat Rice Noodles (200 g) and cook for 5 minutes.

Step 3

Divide soup into bowls and serve with some Fresh Cilantro (to taste) on top. Serve warm.