Miso Soup with Vegetables & Noodles

Name: Miso Soup with Vegetables & Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 Tbsp Enova Oil; 1/2 Cup Spinach fresh; 1/2 Cup Bean Sprouts fresh; 1/2 Cup Baby Bok Choy raw shredded; 1/2 Cup Edamame shelled frozen; 1/2 Cup Crimini Mushrooms sliced thin; 1/2 Cup Shitaki Mushrooms sliced thin; 1/2 Cup Green Onion 1 inch diagonal slice; 6 Cups Water; 1/2 package Lungkow Vermicelli 10.4 oz package; 1/2 cup White Miso paste

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 4

Ingredients

2 Tbsp Enova Oil1/2 Cup Spinach, fresh1/2 Cup Bean Sprouts, fresh1/2 Cup Baby Bok Choy, raw, shredded1/2 Cup Edamame, shelled, frozen1/2 Cup Crimini Mushrooms, sliced thin1/2 Cup Shitaki Mushrooms, sliced thin1/2 Cup Green Onion, 1 inch diagonal slice6 Cups Water1/2 package Lungkow Vermicelli, 10.4 oz package1/2 cup White Miso paste

Directions

Heat oil in pan on medium heat. Add vegetables and saute for 5 minutes. Add water and simmer 2 minutes. Add noodles and simmer an additional 3 minutes. Add miso paste, stirring to mix it in thoroughly. Remove from heat and serve immediately.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RUTHEY1954.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 231.7
Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 200.8 mg
Total Carbs: 35.5 g
Dietary Fiber: 33.4 g
Protein: 4.0 g

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