Good for:
Kids
Nutrition per serving
Calories (kcal)
403
Fat (g)
11.0
Carbs (g)
60.0
Protein (g)
21.0
Salt (g)
1.2
Sugar (g)
4.0
Ingredients
9
ounces
Japanese Soba Noodles (dry)
5
Cup
Water
4
tbsp
Miso
7
oz
Tofu (firm, cut into 1/2 inch cubes)
1
Sheet
Nori Sheet (cut into slivers)
1
Cup
Carrot (shredded)
2
Spring Onions ((Scallions), thinly sliced green onion)
Method
- Cook noodles according to package directions and set aside.
- In a medium-size pot, add water and miso, gently heat over medium-low, stirring occasionally, until
miso has dissolved. If using a seaweed that needs to be soaked, add it with the soup. It will add a nice
flavor to the soup base. Remove the seaweed with tongs, slice, and place back into the soup. Add
tofu and noodles to the pot, continue to cook until warmed through. - Using tongs, place noodles in individual bowls. Ladle in the soup broth and tofu cubes. Add the
shredded carrots, scallions, and nori slivers over top and give a good stir.
