20-Minute Low-Fat Detox Bok Choy Miso Noodle Soup
Ingredients
The soup
-
3
heads
baby bok choy
-
2
portobello mushrooms
portobello mushrooms
-
2
tablespoons
chickpea miso paste
-
4
cups
hot water
-
4
tablespoons
Tamari or Soy Sauce
-
4
tablespoons
Mirin
-
16
ounces
Asian noodles
-
16
ounces
firm or extra firm tofu
Crispy tofu option
-
2
tablespoons
chickpea miso paste
-
2
tablespoons
hot water
-
4
tablespoons
Tamari or Soy Sauce
-
4
tablespoons
Mirin
Instructions
- Chop the bok choy and slice the mushrooms.
- If using tofu, cut it into cubes.
- Cook the noodles according to package instructions.
- Mix miso with ¼ cup of hot water until dissolved.
- Add the remaining tamari/soy sauce and mirin to the miso mixture.
- Sauté mushrooms with the marinade for about 2 minutes.
- Add bok choy and hot water, cover, and cook for 3 minutes.
- If using, add tofu cubes to the pot.
- Add the cooked noodles or serve them separately in bowls.
- Serve hot and add crispy tofu if desired.
Nutrition Facts (estimated)
Servings
8
Calories
63
Total fat
1g
Total carbohydrates
8g
Total protein
4g
Sodium
526mg
Cholesterol
0mg
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