Japanese Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cup (8 fl oz) Water, tap 4 cup Vegetable Broth/Stock0.5 block Tofu, firm 2 cup Bok Choy, raw-shreaded 1 cup Snow Peas, fresh 1 large carrots, raw - spiralized (shredded with peeler)1 slices (1" dia x 1/2 inch length) Ginger Root, sliced thin2-3 cloves Garlic, minced 3 tbsp Soy Sauce (low sodium or tamari)2 tbsp Marukome Miso Easy Miso Broth Concentrate Original (1 tbsp 15 g) (by LIGHTKIRA)
Saute garlic and ginger in a few tablespoons of broth. Add water and veggie broth, and white part of bok choy. Bring to simmer, add tofu and rest of veggies and simmer for a few minutes till peas are bright green. Serve over noodles. Add some hot sauce or some lemon to taste. Depending on how salty your tamari and miso paste are, you may need to adjust by adding more water or less tamari.
Serving Size: 1 cup broth plus veggies
Serving Size: 1 cup broth plus veggies
Nutritional Info Amount Per Serving
- Calories: 26.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 656.8 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.1 g
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