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Miso noodle soup with tofu and a soft egg

Six and a half minutes for the egg, then iced water: the white is set and the yolk stays runny in the middle.

Hot dish · 2 servings · Prep time 25 min

Per serving

Calories477kcal
Protein27g
Carbs58g
Fat14g

Ingredients

  • 120 gRice noodles
  • 40 gMiso paste
  • 150 gTofu
  • 2 pieceEggs
  • 200 gPak choi
  • 150 gMushrooms
  • 30 gSpring onions
  • 1 pieceVegetable stock cube

Method

  1. Boil the eggs for 6 minutes 30 seconds, then plunge into iced water and peel.
  2. Simmer 900 ml of water with the stock cube, sliced mushrooms and pak choi for 4 minutes. Add the cubed tofu.
  3. Soak the noodles in very hot water and divide between two bowls.
  4. Off the heat, dissolve the miso in the broth, pour over the noodles and add the halved eggs and spring onion.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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