Miso Noodle Soup

Name: Miso Noodle Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 4 strips of Kombu: 1/2 of a 7 inch Piece = 1 strip; 8 cups of Vegetable Broth + 2 cups of water; 3 Medium Carrots chopped; 1 medium Onions diced; 4 cloves of Garlic finely chopped; 3 TBSP. of Ginger Root grated; 1/2 cup of Soy sauce (tamari); 1/2 block or 4-5 ounces of Tofu firm diced into cubes; 8 ounces of Peas frozen; 4 ounces of dried Rice Noodles; 3 TBSP. of *Westbrae Natural White Miso; 3 TBSP. of *Nakano Seasoned Rice Vinegar

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 12

Ingredients

4 strips of Kombu: 1/2 of a 7 inch Piece = 1 strip8 cups of Vegetable Broth + 2 cups of water3 Medium Carrots, chopped1 medium Onions, diced4 cloves of Garlic, finely chopped3 TBSP. of Ginger Root, grated1/2 cup of Soy sauce (tamari)1/2 block or 4-5 ounces of Tofu, firm, diced into cubes8 ounces of Peas, frozen4 ounces of dried Rice Noodles3 TBSP. of *Westbrae Natural White Miso3 TBSP. of *Nakano Seasoned Rice Vinegar

Directions

Soak the Kombu in hot water for 10 minutes until softened. Cut into bite-sized pieces. Meanwhile, bring the stock to boil in a soup pot and add the carrots, onion, garlic, ginger and soy sauce. Lower the heat, cover and simmer for about 15 minutes. Stir in the tofu and peas and simmer for another 10 minutes or until vegetables are tender. Turn off heat and add kombu and rice noodles. Skim off a cup of stock and dissolve the miso paste in it. Add it back to the soup along with the rice vinegar. Let stand for another 10 minutes until the rice noodles are soft. Serve immediately.

This makes a ton of soup. At least 12, 1 cup servings. Enjoy.

Number of Servings: 12

Recipe submitted by SparkPeople user JANICEMC.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 80.1
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 1,579.0 mg
Total Carbs: 14.2 g
Dietary Fiber: 2.7 g
Protein: 4.8 g

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