| | Miso, tofu and udon noodle soup-to-go
Miso, tofu and udon noodle soup-to-go
09 January 2020
Miso, tofu and udon noodle soup-to-go 4.3-5 9
  • Calories: 357 kj
  • Fat: 10g
  • Carbohydrates: 10g

How to Make:

  1. Whisk miso, tahini, soy sauce, mirin and sriracha in a small bowl. Divide mixture among four 750ml (3 cup) glass jars with lids.
  2. Layer noodles, buk choy, mushroom, tofu, shallot and ginger in jars. Cover with lids. Place in the fridge until ready to serve.
  3. To serve, add 375ml (11 ?2 cups) boiling water to each jar. Stir until well combined. Cover with lids. Stand for 2 minutes or until the vegetables have softened. Serve drizzled with extra sriracha.
Time for preparing:
4 min.


  • 100g (1/3 cup) white miso paste
  • 2 tablespoons hulled tahini
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sriracha chilli sauce, plus extra, to serve
  • 2 x 200g pkts fresh udon noodles or shelf-life udon noodles
  • 1 baby buk choy, thinly sliced
  • 80g oyster mushrooms, thinly sliced
  • 200g firm silken tofu, cut into 1cm pieces
  • 2 green shallots, thinly sliced
  • 1 tablespoon pickled ginger slices
  • 1.5L (6 cups) boiling water