- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 182.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 837.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.1 g
- Protein: 11.7 g
Miso Noodle Soup with EdamameSubmitted by: CARLASKIS
IntroductionA delicious vegan substitute for chicken noodle soup. A delicious vegan substitute for chicken noodle soup.
2 oz. uncooked rice noodles
2 t. olive oil
3 cloves garlic, minced
1 c. fresh maitake or shitake mushrooms sliced
4 scallions, thinly sliced white & green parts
1 sm. carrot, halved lengthwise & thinly sliced
1 c. frozen shelled edamame
5 oz. baby spinach
1 t. grated ginger root
1/2 pckg. Mori-Nu extra firm tofu, cut into 1/2" cubes
4-6 T. dark miso
1/4 t. toasted sesame oil
Tamari soy sauce, optional
Meanwhile, heat oil in a soup pot. Add scallion whites, mushrooms, carrot, & garlic & saute over medium heat for about 2 minutes.
Add 6 cups water, bring to a boil. Add edamame, cook for 4 minutes. Add noodles, spinach, tofu, & ginger. Reduce heat to medium-low, cooking for 1 minute. Stir in scallion greens.
Blend miso into 1 cup of warm water, mixing well with a fork. Reduce heat to low & stir miso into soup. Add sesame oil & tamari to taste. Serve hot.
Important: Do not boil soup after adding miso
Number of Servings: 6
Recipe submitted by SparkPeople user CARLASKIS.