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  • Japanese Tofu, Bok Choy and Miso Noodle Soup Recipe

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    ajax248590
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    This document provides a recipe for Japanese tofu, bok choy and miso noodle soup. The ingredients include udon noodles, miso paste, baby bok choy, teriyaki tofu cubes, button mushrooms, and green onions. To make it, boil the noodles and drain them. In a saucepan, dissolve the miso paste in water and bring it to a boil. Add the bok choy, tofu, and mushrooms and cook for two minutes. Serve the noodles in bowls topped with the miso broth mixture and green onions. The soup is high in fiber and low in saturated fat. Comments from readers suggest adding extra vegetables like carrots, celery, chili and sprouts.

    Descrizione originale:

    Japanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup RecipeJapanese Tofu, Bok Choy and Miso Noodle Soup Recipe

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    This document provides a recipe for Japanese tofu, bok choy and miso noodle soup. The ingredients include udon noodles, miso paste, baby bok choy, teriyaki tofu cubes, button mushrooms, and green onions. To make it, boil the noodles and drain them. In a saucepan, dissolve the miso paste in water and bring it to a boil. Add the bok choy, tofu, and mushrooms and cook for two minutes. Serve the noodles in bowls topped with the miso broth mixture and green onions. The soup is high in fiber and low in saturated fat. Comments from readers suggest adding extra vegetables like carrots, celery, chili and sprouts.

    Copyright:

    © All Rights Reserved
    Scarica in formato PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    20 visualizzazioni2 pagine

    Japanese Tofu, Bok Choy and Miso Noodle Soup Recipe

    Caricato da

    ajax248590
    This document provides a recipe for Japanese tofu, bok choy and miso noodle soup. The ingredients include udon noodles, miso paste, baby bok choy, teriyaki tofu cubes, button mushrooms, and green onions. To make it, boil the noodles and drain them. In a saucepan, dissolve the miso paste in water and bring it to a boil. Add the bok choy, tofu, and mushrooms and cook for two minutes. Serve the noodles in bowls topped with the miso broth mixture and green onions. The soup is high in fiber and low in saturated fat. Comments from readers suggest adding extra vegetables like carrots, celery, chili and sprouts.

    Copyright:

    © All Rights Reserved
    Scarica in formato PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
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    Ingredients
    2 x 200g packets Obento udon noodles
    1/3 cup yellow miso paste
    1 small bunch baby pak choy, trimmed
    2 x 200g packets Japanese-style teriyaki tofu, cut
    into 1cm cubes
    100g button mushrooms, sliced
    2 green onions, thinly sliced diagonally

    Method
    1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a
    fork, separate noodles. Drain.
    2. Combine miso and 6 cups cold water in a large saucepan over medium-high heat. Cook, stirring, for 2
    minutes or until paste has dissolved. Cover. Bring to the boil. Separate pak choy leaves and stems. Thinly slice
    stems. Cut leaves in half.
    3. Add pak choy leaves and stems, tofu and mushroom to miso mixture. Cook for 2 minutes or until leaves have
    just wilted. Divide noodles between bowls. Ladle over miso mixture. Top with onion. Serve.
    NOTES

    Ratings & Comments

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