Miso Noodle Soup with Edamame

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 182.3

Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 837.0 mg
Total Carbs: 23.5 g
Dietary Fiber: 3.1 g
Protein: 11.7 g

View full nutritional breakdown of Miso Noodle Soup with Edamame calories by ingredient

Introduction

A delicious vegan substitute for chicken noodle soup. A delicious vegan substitute for chicken noodle soup.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 6

Ingredients

2 oz. uncooked rice noodles

2 t. olive oil

3 cloves garlic, minced

1 c. fresh maitake or shitake mushrooms sliced

4 scallions, thinly sliced white & green parts

1 sm. carrot, halved lengthwise & thinly sliced

1 c. frozen shelled edamame

5 oz. baby spinach

1 t. grated ginger root

1/2 pckg. Mori-Nu extra firm tofu, cut into 1/2" cubes

4-6 T. dark miso

1/4 t. toasted sesame oil

Tamari soy sauce, optional

Directions

Cook noodles according to package directions, rinse w/ cold water, & set aside.

Meanwhile, heat oil in a soup pot. Add scallion whites, mushrooms, carrot, & garlic & saute over medium heat for about 2 minutes.

Add 6 cups water, bring to a boil. Add edamame, cook for 4 minutes. Add noodles, spinach, tofu, & ginger. Reduce heat to medium-low, cooking for 1 minute. Stir in scallion greens.

Blend miso into 1 cup of warm water, mixing well with a fork. Reduce heat to low & stir miso into soup. Add sesame oil & tamari to taste. Serve hot.
Important: Do not boil soup after adding miso

Number of Servings: 6

Recipe submitted by SparkPeople user CARLASKIS.