Miso Mushroom Udon with Edamame

Ingredients

• 500g cooked udon noodles (about 4 cups)
• 200g firm tofu (about 7 oz), cubed
• 180g shelled edamame (about 1 cup)
• 250g mushrooms (about 3 cups), sliced
• 30g white miso (2 tbsp)
• 10ml neutral oil (2 tsp)
• 2 spring onions, sliced

Steps

1. Brown the mushrooms and tofu in the oil for 6 to 8 minutes.
2. Whisk the miso with 250ml hot water, then add it to the pan with the noodles and edamame.
3. Toss gently for 2 to 3 minutes until hot and glossy, then scatter over the spring onions.