Meal-Sized Miso Soup- Vegan
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 158.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,707.0 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.1 g
View full nutritional breakdown of Meal-Sized Miso Soup- Vegan calories by ingredient
Introduction
So many miso soup recipes out there aren't suitable as a meal- on;y as an appetizer- this qill fill you up- it's full of veggies! So many miso soup recipes out there aren't suitable as a meal- on;y as an appetizer- this qill fill you up- it's full of veggies!Number of Servings: 2
Ingredients
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2 Cups vegetable broth + 2 cups water
1T soy sauce
1T miso paste (Whichever type you prefer, I like mugi miso, with is made with soybeans and barley)
1 small carrot, sliced thinly
1/2 red pepper, sliced into thin rings
2 scallions, sliced
4 large button mushrooms, sliced
1 cup rice noodles, soaked and drained
Directions
1. Soak your rice noodles in hot water until done then drain them and set aside.
2. Bring your vegetable stock to a simmer and add the vegetables, until they're tender-crisp (Leave the scallions out)
3. Put miso into a small bown and add a ladle full of broth to it to dissolve. Stir this mixture back into your soup pot, but do not boil it- this destroys both the flavor and the healthy attributes of miso
4. Divide rice noodles into 2 large bowls, and pour soup over top.
5. sprinkle scallions over top and serve with chopsticks and porcelain spoons
Most miso soup recipes call for cubed tofu, but I leave it out, simply becuase I don't like it. Feel free to make any substitutes to make it fit your palate.
Number of Servings: 2
Recipe submitted by SparkPeople user MISSVYKY.
2. Bring your vegetable stock to a simmer and add the vegetables, until they're tender-crisp (Leave the scallions out)
3. Put miso into a small bown and add a ladle full of broth to it to dissolve. Stir this mixture back into your soup pot, but do not boil it- this destroys both the flavor and the healthy attributes of miso
4. Divide rice noodles into 2 large bowls, and pour soup over top.
5. sprinkle scallions over top and serve with chopsticks and porcelain spoons
Most miso soup recipes call for cubed tofu, but I leave it out, simply becuase I don't like it. Feel free to make any substitutes to make it fit your palate.
Number of Servings: 2
Recipe submitted by SparkPeople user MISSVYKY.
Member Ratings For This Recipe
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CHELSONAMISH
