Miso vegetable soup with bean thread noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1.0 1tsp Sesame Oil1.0 tbsp Fish Sauce1.0 cup, shredded Cabbage, fresh1.0 small (5-1/2" long) Carrots, raw10.0 tbsp Mushrooms, cooked3.0 cup (8 fl oz) Water, tap1.0 tbsp Soy Sauce2.0 cup Vegetable Broth3.0 tbsp Crisco Pure Vegetable Oil3.0 serving Kikkoman Instant Tofu Miso Soup (Sotbean Paste Soup with Tofu)75.0 gram(s) bell pepper, red, sweet, raw1.0 serving dynasty saifun bean threads
Rehydrate your dried mushrooms and miso soup powder by adding 1-2 cups boiling water and let sit.
Cook your veggies in the vegetable oil until desired consistency, add vegetable stock and bring to a boil. Add the water/miso soup mix to the pot, return to boil. Add all the Asian flavorings you want. Add the bean threads and any additional boiling water 1-3 cups. Let sit without heat for 20 minutes. Serve.
Serving Size: Makes about 3 servings depending on how much water you add
Number of Servings: 3.0
Recipe submitted by SparkPeople user FOODIFILE.
Number of Servings: 3.0
Recipe submitted by SparkPeople user FOODIFILE.
Nutritional Info Amount Per Serving
- Calories: 268.1
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 2,155.4 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.3 g
- Protein: 5.1 g
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