Tofu and Udon Noodle Soup

Serves 6-8


Ingredients:

¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced


Method:

1. Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
2. Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
3. Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.

Nutrition per serve (8):
Protein 8g;
Fat 2g;
Carbohydrate 60g;
Dietary Fibre 1g;
Cholesterol 2mg;
1245 kj (295 cal)

Note: You can use silken (soft) tofu instead of the firm tofu. Miso is a puree of soya beans mixed with other ingredients. In general, the lighter the colour, the milder and sweeter the flavour.