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Miso Soup & Millet Noodles

A savory and satisfying hot bowl of goodness!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Servings: 4
Calories: 249kcal


  • 1 pckg pckg organic firm tofu
  • 3/4 cup chickpea flour
  • 1/4 cup cornstarch (non-gmo)
  • 1-2 TB avocado oil
  • 4 millet & rice noodle squares Lotus Foods: cook per instructions
  • 4 tsp red miso paste
  • 2 cups water
  • 4 green onions chopped


  • Rinse and dry tofu.
  • Cut tofu into 1-2 inch cubes.
  • Put flour and cornstarch into a bowl.
  • Add tofu cubes to the bowl and use a spoon to coat the tofu.
  • Put the oil into a medium-high heated large skillet.
  • Place coated tofu into the skillet and cook for 5 minutes until crispy and golden.
  • When done, set tofu aside in a bowl.
  • Boil 2 cups of water for the soup.
  • When water is boiling, add red miso paste and stir.
  • Once combined remove from heat and pour into bowls.
  • Add prepared noodles to the hot miso bowl.
  • Place tofu on top of the noodles and top off with green onions.
  • Enjoy!


Any noodles and miso paste will work.  I use these because I always have these ingredients on hand for quick, healthy and go-to meals. 


Calories: 249kcal | Carbohydrates: 25g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 236mg | Fiber: 4g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 3mg
Miso Soup

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