Miso Noodle Soup

Ingredients

• 1 pouch Organic Black Bean Spaghetti
• 4 cups vegetable stock
• 3 tbsp white miso paste
• 200g firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 2 scallions, sliced

Made withBlack Bean Spaghetti

Method

1. 01

   Simmer the stock with the mushrooms for 5 minutes.

2. 02

   Whisk the miso with a ladle of hot stock, then stir it back into the pot off the boil.

3. 03

   Cook the pasta separately in boiling water for 7 minutes, then drain and divide between bowls.

4. 04

   Ladle over the broth, add tofu and scallions, and serve hot.