Tomato, Tofu, Miso and Egg, Green Tea Noodle Soup




1 tbsp. of light miso paste

500ml of boiling water

1 x400ml tinned tomatoes, finely chopped  

4 tbsp. of flat leaf parsley, finely chopped

2 garlic cloves crushed

2 eggs, whisked

200g pkt of Green Tea noodles

1 cup hard tofu, cubed




On a small medium heat saucepan, add the crushed garlic, miso and water.

In a large saucepan cook the noodles in boiling water following packet instructions until tender.

Place the rest of the ingredients except for the egg together into a large saucepan and cook for a few mins. Add the egg and stir through for a minute or so before serving.

Serve in individual bowl.