Here again eating my favourite Shin ram yun noodles. I am adding miso paste just for some kick bud flavour. Also finishing my plain tofu. Using my homegrown spring onion as some green vegetables. My mother gave me some thinly sliced dried fungus which she had soaked too much.

Google: “White miso (shiro miso) is a Japanese fermented soybean paste that is light in colour and has a mild, sweet taste compared to darker miso. It contains more rice or other grains and ferments for less time, making it less salty and easier to enjoy. Miso is rich in probiotics, which can help gut health, digestion, and the immune system. It also provides important nutrients like vitamins (B, E, K), minerals (calcium, iron, magnesium), and folic acid. Miso is a good plant-based protein source and includes manganese and zinc, which support immune health. Because miso is salty, it should be consumed in moderation, especially by those with high blood pressure or sodium restrictions. People with soy allergies should avoid miso.”

“Tofu is soy milk pressed into blocks of varying firmness. It’s a nutrient-rich food that is high in protein and contains all essential amino acids. Tofu also offers fats, carbs, and various vitamins and minerals. Soy foods like tofu are known for lowering cholesterol. However, some experts recommend that people with thyroid issues avoid tofu because of its goitrogen content.“

My lunch is always my favourite noodles. Well, it is simple, fast, healthy and delicious. Let’s cook!!!

Ingredients

1 packet Shin ram yun noodles soup
1 Tsp white miso paste
4 cut plain tofu pieces, using my jelly cutter for design
soaked thin black fungus; soaked in hot water for 35 -45 minutes
some sliced mushrooms
2 spring onions, cut thinly
water

Method

Put kettle on. Open the shin ram yun packet and empty it with the condiments on to a deep bowl. Add in the black fungus. Pat dry the tofu cut pieces, and set aside.

Once water boiled, pour the hot boiling water into the bowl with noodles, condiments, and black fungus. Add the white miso paste and give a couple of stirs. Place into microwave and cook for 5 minutes. Bring out from microwave, add in the cut pieces of tofu and mushroom slices. Place the bowl back into the microwave and cook for a further 2-3 minutes.

Bring out from microwave carefully and scatter the spring onion over. Enjoy!!!

https://helenscchin.com/2020/05/27/shin-ram-yun-noodles-miso-soup-plain-tofu-and-black-fungus/

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