Miso Soup Past Prawns, Tofu And Udon Noodles

successful in flavour, this soup is an essential allowance of all Japanese meals and its nutritious ingredients are guaranteed to make you atmosphere setting good.

The ingredient of Miso Soup Past Prawns Tofu And Udon Noodles

• 1 x 270g pkt dried udon noodles
• 24 about 550g small cooked prawns peeled
• 150g silken unquestionable tofu cut into 2cm pieces
• 2l 8 cups water
• 200g white miso glue gum
• 1 tbsp finely grated vivacious ginger
• 2 tbsp soy sauce
• 1 bunch asparagus woody ends trimmed cut into 3cm lengths transversely
• 300g infected asian mushrooms such as oyster shimeji and shiitake
• 80g baby spinach leaves
• 2 shallots ends trimmed thinly sliced crossways

The Instruction of miso soup past prawns tofu and udon noodles

• cook the noodles in a large saucepan of boiling water for 8 minutes or just until tender drain
• divide the noodles among serving bowls peak similar to the prawns and tofu
• place the water and miso in a medium saucepan more than medium high heat bring to the boil whisking often until the miso dissolves
• cut heat to low grow the ginger and soy sauce to the pan simmer for 2 minutes amass the asparagus mushrooms and spinach and simmer for 30 seconds or until the spinach just wilts
• ladle the soup beyond the noodles sprinkle behind shallot and foster immediately

Nutritions of Miso Soup Past Prawns Tofu And Udon Noodles

calories: 255 73 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 30 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 22 grams protein
calories: 84 milligrams cholesterol
calories: 1543 83 milligrams sodium
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calories: nutritioninformation