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June 2018 Issue
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Miso noodle soup for one

Now that's what we call a cup of soup. Photo: Maddy Bellcroft
A quick and easy pre-dinner snack with plenty of goodness to replenish you after a long day.

The tofu in this recipe is optional as it won’t keep fresh for very long out of the fridge. You can replace it with two tablespoons of textured vegetable protein chunks for longer trips. You can also use fresh veggies if you don’t mind the weight.

Profile
Serves One
Prep time One minute
Cook time 15min
Cost $3–$6

Ingredients
60g soba noodles (dry)
½ cup dehydrated veggies of your choice (I use mushrooms, peas and carrots)
1 tsp garlic flakes
1 tbsp onion flakes
1 tbsp wakame
1.5 cups water plus extra for cooking noodles
¼ packet of firm tofu (optional)
1.5 tbsp miso paste

Method
Cook noodles as per packet instructions, drain and set aside. In a medium-sized pot, place veggies, garlic, onion, wakame, water and tofu (if using). Bring to the boil and then simmer for 10min or until veggies are re-hydrated. Lower heat and stir through miso paste until dissolved, then add cooked noodles. Serve hot sprinkled with chilli flakes for an extra kick.

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