Miso Noodle Soup with Edamame
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 oz. uncooked rice noodles2 t. olive oil3 cloves garlic, minced1 c. fresh maitake or shitake mushrooms sliced4 scallions, thinly sliced white & green parts1 sm. carrot, halved lengthwise & thinly sliced1 c. frozen shelled edamame5 oz. baby spinach1 t. grated ginger root1/2 pckg. Mori-Nu extra firm tofu, cut into 1/2" cubes4-6 T. dark miso1/4 t. toasted sesame oilTamari soy sauce, optional
Cook noodles according to package directions, rinse w/ cold water, & set aside.
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.
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.
Nutritional Info 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
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