Miso, Tofu, Tomato Soup
- 140 gm Tofu cut into chunks
- 100 ml Water
- 1 tsp Massell vegetable stock powder
- 100 gm Leek sliced thinly
- 1/2 Tin of organic tomato (no added salt or sugar)
- Chilli flakes
- 1/2 Packet of Konjac noodles (angel hair or spaghetti)
- Into a hot non-stick pan mix water and stock powder and bring to the boil – add tofu and cook for 5 minutes.
- Add leek and organic tomatoes then add noodles and spices, mix well.
- Cook for 10 mins.