Vegetable tofu miso soup

Ingredients (serves 4)

* 10g sachet bonito soup stock

* 1/4 cup mirin

* 1 1/2 tablespoons salt-reduced soy sauce

* 1/4 cup white miso paste

* 115g baby corn, thinly sliced

* 150g oyster mushrooms, sliced

* 300g silken firm tofu, diced

* 2 x 200g packets fresh udon noodles

* 60g baby spinach

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Method

Combine 6 cups cold water and stock in a saucepan over high heat. Bring to the boil. Add mirin and soy sauce. Remove 1/2 cup mixture from pan. Place in a bowl. Add miso paste to bowl. Stir to combine. Return miso mixture to pan. Reduce heat to medium. Add corn, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are tender. Divide noodles and spinach between bowls. Top with soup mixture. Stand for 3 minutes or until noodles are heated through. Serve.

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