Vegan Noodle Miso Soup
Ingredients
The broth
-
6
cups
water
-
8
teaspoons
miso paste
-
1
teaspoon
sesame oil
-
1
teaspoon
chopped garlic
-
4
tablespoons
soy sauce or tamari
The vegetables
-
5
ounces
mushrooms
-
8
ounces
carrots
-
10
ounces
baby bok choy
-
1
ounce
green onions
-
8
ounces
spinach
The noodles and tofu
-
16
ounces
precooked noodles
-
½
cup
diced extra firm tofu
Instructions
- Dissolve ½ cup of warm water with the miso paste and set aside.
- Sauté garlic in sesame oil or water in a pot over medium heat until soft.
- Add soy sauce/tamari, mushrooms, carrots, bok choy, and onions; cook until softened.
- Add the remaining water and tofu; bring to a boil.
- Stir in the miso mixture, noodles, and spinach; cook until spinach is wilted.
- Serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
98
Total fat
2g
Total carbohydrates
12g
Total protein
8g
Sodium
795mg
Cholesterol
0mg
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