- 8 cups water
- 1 tsp water
- ½ cup miso paste
- 115g rice noodles
- 140g baby spinach
- 450g tofu
- 2 tsp sesame oil
- In a medium-sized pot, heat 8 cups water and 1 tsp sugar on high until boiling. Reduce heat to medium-high. In
- a medium bowl, whisk ½ cup miso paste and ½ cup hot water from pot until smooth. To pot, add 115g rice noodles and cook until tender, stirring. Add 140g baby spinach, 450g tofu, cut into small cubes, 2 tsp sesame oil and miso mixture, stirring until spinach wilts.
- Serve with 2 hard-boiled eggs, halved.
EACH SERVING About 1 380kJ, 17g protein, 38g carbohydrate, 13g fat (3g saturated), 3g fibre, 1 375mg sodium.
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