Japanese tofu, bok choy and miso noodle soup
date:Mar 27, 2014
ring, for 2 minutes or until paste has dissolved. Cover. Bring to the boil. Separate pak choy leaves and stems. Thinly slice stems. Cut leaves in half.

3. Add pak choy leaves and stems, tofu and mushroom to miso mixture. Cook for 2 minutes or until leaves have just wilted. Divide noodles between bowls. Ladle over miso mixture. Top with onion. Serve.

05/01 20:00