Ingredient:
1.5 litres (2 ½ pints) miso soup (3 sachets)
1 tsp five-spice paste or 1 tsp five-spice powder mixed to a paste with a little water
300 g (10 oz) udon noodles (made from wheat flour)
250 g (8 oz) tofu, cut into 1 cm (1/2 in) cubes
3 spring onions, trimmed and shredded
Method:
Make the miso soup, bring to a boil and add the five-spice paste. Simmer for 5 minutes, then add the noodles and simmer for 2 minutes, gently separating them with chopsticks or a fork.
Add the tofu and heat through for 1 minute. Ladle into soup bowls and scatter over the shredded spring onions before serving.
1.5 litres (2 ½ pints) miso soup (3 sachets)
1 tsp five-spice paste or 1 tsp five-spice powder mixed to a paste with a little water
300 g (10 oz) udon noodles (made from wheat flour)
250 g (8 oz) tofu, cut into 1 cm (1/2 in) cubes
3 spring onions, trimmed and shredded
Method:
Make the miso soup, bring to a boil and add the five-spice paste. Simmer for 5 minutes, then add the noodles and simmer for 2 minutes, gently separating them with chopsticks or a fork.
Add the tofu and heat through for 1 minute. Ladle into soup bowls and scatter over the shredded spring onions before serving.
