Ingredients:

  • 4 medium eggs
  • 1 tablespoon toasted sesame oil
  • 225g smoked tofu, patted dry and diced
  • 2 low salt vegetable stock cubes
  • 15g red miso paste
  • 250g wholewheat noodles
  • 250g frozen edamame beans
  • 100g spinach
  • 50g California walnuts, chopped
  • 3 teaspoons low salt light soy sauce (optional)

Preparation:

  1. Cook the eggs in boiling water for 6 minutes, remove and run under cold water to cool, peel and set aside.
  2. Meanwhile, heat the oil in a frying pan and fry the tofu for 3-4 minutes until golden and set aside on a plate.
  3. Dissolve the stock cubes in 1.5 litres boiling water and place in a large saucepan with the miso paste and bring back to the boil, add the noodles and cook for 4 minutes, then add the beans and cook for a further 2 minutes. Stir in the spinach until wilted.
  4. Transfer to bowls and top with the tofu, Walnuts and halved eggs.
  5. Drizzle over the soy, if using, to serve.

Cooks tip :-Try udon or thick rice noodles as an option.