Hearty miso soup with tofu, spinach and rice noodles

Ingredients

For 1 serving

• Rice noodles60 g
• Tofu120 g
• Spinach80 g
• Miso1 tablespoon
• Vegetable broth400 ml
• Enoki mushrooms50 g
• Wakame seaweed3 g
• Spring onions1
• Sesame oil1 teaspoon

Contains: soy, sesame, celery,

In season: October – April

Method

1. Put the rice noodles in a bowl, cover with hot water and soak for 8 minutes until soft; drain and divide them into the serving bowl.
2. Meanwhile, cut the tofu into roughly 1.5 cm cubes, trim the base of the enoki and separate them into small clusters, slice the spring onion and wash the spinach.
3. Heat the vegetable stock over medium heat without letting it boil hard, add the tofu, enoki and wakame and cook for 3 minutes, until the seaweed has rehydrated.
4. Add the spinach and cook for 1 minute, until wilted.
5. Turn off the heat, dissolve the miso in a ladleful of stock and stir it back into the pan: miso shouldn't boil or it loses its aroma.
6. Pour the soup over the noodles and finish with the spring onion and sesame oil.