Are you ready for the easiest, umami packed noodle soup? This is a deliciously quick recipe for miso noodle soup when you are craving some comfort food! I highly recommend using puffed tofu because it soaks up all the flavour.

Even better, all you need is 1 pot to cook all of these ingredients.

Ingredients (serves 1 very hungry person or 2 moderately hungry people)

• 1 block of instant noodles
• 2 tbsp white miso paste
• 1 tbsp ginger paste
• 2 cloves garlic, minced
• 1 tsp vegetable stock powder
• 2.5 cups boiling water
• 1 tbsp sesame oil
• 1 bunch bok choy, chopped
• 5 medium/large button mushrooms, sliced
• Puffed tofu, cut into small cubes

Method

1. In a pot on medium heat, fry the mushrooms with garlic and ginger paste for 3-5 minutes.

2. Add in the bok choy and fry for another 2 minutes. Add in the miso paste, boiling water, and veggie stock powder. Stir and bring to a boil.

3. Place instant noodles in the same pot and stir until softened and integrated with the soup.

4. Add in the puffed tofu and allow to simmer for 3-5 minutes. Add in the sesame oil and chilli flakes. Serve with spring onion.

Did you make this recipe? Share your creation by tagging me at @cookwithpez on Instagram!