Miso Noodle Soup Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Vegetarian

Ingredients

 Udon noodles6 Ounce
 Low sodium vegetable broth5 Cup (80 tbs)
 Light miso1⁄4 Cup (4 tbs)
 Bok choy head1⁄2 Medium, sliced
 Red bell pepper1 , seeded and cut into strips
 Shiitake mushrooms1⁄4 Pound, stems discarded and caps thinly sliced (Fresh)
 Scallions4 , sliced
 Rice/White wine vinegar1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 894 Calories from Fat 47

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 0.15 g0.74%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1748.7 mg72.9%

Total Carbohydrates 190 g63.2%

Dietary Fiber 17.1 g68.2%

Sugars 23.7 g

Protein 24 g47.6%

Vitamin A 202.8% Vitamin C 382.1%

Calcium 29.3% Iron 16.4%

*Based on a 2000 Calorie diet

Directions

1 Cook the noodles according to package directions; drain in a colander. Rinse the noodles under cold running water; drain and set aside.
2 Meanwhile, whisk together the broth and miso in a large saucepan. Add the bok choy, bell pepper, and mushrooms; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are just tender, about 7 minutes. Stir in reserved noodles, the scallions, and vinegar; serve at once.
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