Tofu Miso Soup
- 1/3 cup white miso paste
- 4 cups (1L) vegetable or chicken stock
- 4 cups (1L) water
- 180g buckwheat soba noodles
- 60g bag baby spinach leaves
- 200g firm tofu, diced
- 150g snow peas, trimmed, thinly sliced lengthways
- 4 eggs
- Gochujang, optional, to serve (see notes)
- Toasted black sesame seeds, optional, to serve (see notes)
- Combine miso paste and a 2 tablespoons hot water in a bowl, stirring until a smooth paste forms.
- Heat stock and water in a large saucepan over medium heat. When mixture comes to a gentle simmer, add miso paste. Stir until combined. Add noodles and carrot and cook as per noodle packet instructions. Add snow peas and tofu and cook for 2 minutes. Remove saucepan from heat.
- Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves.
- Add spinach leaves to miso soup. Serve soup topped with eggs, a dollop of Gochujang, if using, and scatter with black sesame seeds.
Gochujang is a hot pepper paste available from the Asian aisle in supermarkets and Asian supermarkets. Black sesame seeds are available from Asian supermarkets. If unavailable, replace with regular sesame seeds.