Ingredients
- 1 pack Naked Tofoo
- 4 tbsp Miso paste
- 300g ramen noodles (or soba or medium egg noodles)
- 300g frozen Edamame (soya) beans
- 300g carrot, peeled and grated
- 140g ready-to-eat beansprouts
- 8 spring onions, trimmed and shredded
Get started
- Place the noodles in a large pan and pour 1.5lt boiling water over, add the miso paste, stir and simmer for 2 to 3 minutes until noodles are tender, lift the noodles out of then pan using tongs and divide between 4 warmed bowls.
- Add the Tofoo and soy beans to the miso stock, bring to the boil and simmer for 2 minutes.
- Meanwhile, add a little grated carrot, some beansprout and spring onions to each bowl.
- Ladle the Tofoo, beans and miso stock over each bowl and serve at once.
