Tofu and Sweet Potato Curry Soup

Ingredients

• • 5 oz (150 g) medium rice noodles
  • 2 tbsp (30 ml) miso
  • 4 cups (1 litre) unsalted vegetable broth
  • 4 shallots, sliced into rounds
  • 2 tbsp (30 ml) vegetable oil
  • 3 tbsp (45 ml) yellow curry paste
  • 3 cups (420 g) sweet potatoes, cut into large dice
  • 1 can (14 oz/398 ml) coconut milk
  • 1 lb (450 g) semi-firm tofu, cut into 8 cubes
  • 2 green onions, thinly sliced
  • 6 mint leaves, coarsely chopped