Shemeji mushroom & choy sum miso noodle soup

Name: Shemeji mushroom & choy sum miso noodle soup
Ingredients: 250g dried pad-thai rice noodles; 2 tbs peanut or vegetable oil; 250g firm tofu, cut into cubes; 8 cups reduced salt chicken or vegetable stock; ¼ cup white miso; 1 tbs reduced salt soy sauce; 150g Shemeji mushrooms, break up clusters into bite-sized pieces; 2 small bunches baby choy sum, trimmed; Shredded green onions (shallots), shredded nori (paper-thin Japanese seaweed) and black mustard seeds, to serve

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Warm up with a comforting bowl of shimeji mushroom & choy sum miso noodle soup, simmered in savory broth and packed with umami flavor. Perfect for a satisfying lunch or dinner.

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Ingredients

250g dried pad-thai rice noodles
2 tbs peanut or vegetable oil
250g firm tofu, cut into cubes
8 cups reduced salt chicken or vegetable stock
¼ cup white miso
1 tbs reduced salt soy sauce
150g Shemeji mushrooms, break up clusters into bite-sized pieces
2 small bunches baby choy sum, trimmed
Shredded green onions (shallots), shredded nori (paper-thin Japanese seaweed) and black mustard seeds, to serve