Tofu and Sweet Potato Curry Soup | RICARDO

Ingredients

• 5 oz (150 g) medium rice noodles
• 2 tbsp (30 ml) miso
• 4 cups (1 litre) unsalted vegetable broth
• 4 shallots, sliced into rounds
• 2 tbsp (30 ml) vegetable oil
• 3 tbsp (45 ml) yellow curry paste
• 3 cups (420 g) sweet potatoes, cut into large dice
• 1 can (14 oz/398 ml) coconut milk
• 1 lb (450 g) semi-firm tofu, cut into 8 cubes
• 2 green onions, thinly sliced
• 6 mint leaves, coarsely chopped