Flourish ed always get a little natsukashii with Japanese food, so when this recipe came into the office, we thought it would be a good one to try at home, and to share.

Crunchy Combo Miso Soup

Preparation time: 5 minutes
Cooking time: 10 minutes

Serves 4

Ingredients 

• ¼ cup yellow miso paste 
• 300g fresh udon noodles 
• 300g silken firm tofu 
• 1 pack Parilla Fresh Crunchy Combo sprouts

 Method

Bring 1.25L water to a boil in a saucepan over medium low heat. Add the miso paste and stir until dissolved. Remove from the heat and keep warm.

Rinse the noodles under warm water to separate.

Drain the tofu on paper towel then cut into cubes approximately 1.5cm in size. 

Add half the Parilla Crunchy Combo sprouts to the soup.

Divide the noodles between warm serving bowls.  Stir the soup and pour over the noodles.

Top with tofu cubes and the remaining sprouts.

Serve immediately with pickled ginger if desired.