3 cups vegetable broth
1 tsp ginger, grated
2 cups mixed mushrooms, chopped
1 bunch bok choy, sliced lengthways
200g firm tofu, cubed
1 packet udon noodles
2 cups water
3 tbsp white miso paste
Cook udon noodles according to packet instructions.
In a large pot bring the broth to the boil and add ginger, mushrooms, tofu and bok choy.
Cook for 8 – 10 minutes or until the tofu and mushrooms soften. Stir through the miso paste and cook for a further 2 minutes before turning off the heat.
Place the cooked noodles in serving bowls and ladle the soup over the top.