Serves 2 Ready in 15 min
Fry 100g sliced aubergine in 2 tsp sunflower oil until golden, remove from the pan. Add 100g shiitake mushrooms to the pan and fry until golden. Add 100g tofu. Put 20g miso paste and 600ml boiling water in a large saucepan. Add 80g noodles, 100g frozen edamame beans and a few stems of Tenderstem broccoli. Cook for 3 min. Add the aubergine, mushrooms and tofu to the pan, along with 1 tsp chopped fresh ginger, peeled. Stir through 1 tbsp soy sauce to taste, then serve, dividing 100g sliced radish and some watercress between the bowls.
1 414kJ per serving 11g fat 1g sat fat 41g carbs