Vegetable ramen soup with miso

Number of Servings: 6

Ingredients

2.0 cup, chopped Cabbage, fresh1.0 large (7-1/4" to 8-1/2" long) Carrots, raw1.0 stalk, medium (7-1/2" - 8" long) Celery, raw2.0 clove Garlic2.0 tsp Ginger Root1.0 leek Leeks2.0 cup, pieces or slices Mushrooms, fresh1.0 sweetpotato, 5" long Sweet potato2.0 cup Beef Broth - Swanson Low Sodium2.0 cup miso ginger broth2.0 serving ramen noodles, Koyo garlic pepper, organic

Directions

Dice potatoes and roast till tender and browned. Set aside. Set aside sliced cabbage. Saute remaining veg till golden, add seasonings,vadd broths, BTAB, add noodles and simmer till soft. Add potatoes and cabbage. Top with thinly sliced grilled meat if you like. Serving Size: 2 c.

Number of Servings: 6.0

Recipe submitted by SparkPeople user KKOB968.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 94.9
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 428.0 mg
Total Carbs: 19.2 g
Dietary Fiber: 2.7 g
Protein: 4.5 g

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