Vegetarian Miso Noodle Soup
Ingredients
-
2
tablespoons
olive oil
-
5
ounces
sliced mushrooms (shiitake or any type)
-
8
cups
water
-
8
ounces
dried udon noodles
-
14
ounces
silken or soft tofu, cut into small cubes
-
½
cup
dried wakame or seaweed snacks (optional)
-
½
cup
white miso paste
-
¼
cup
chopped green onions
Instructions
- 1. Heat oil in a pot over high heat and cook the mushrooms for 5 minutes, stirring often.
- 2. Pour in water and add noodles, tofu, and wakame (if using). Bring to a boil and cook for 7 minutes until noodles are tender.
- 3. Ladle some broth into a measuring cup and whisk with miso paste, then return it to the pot and stir until combined.
- 4. Stir in green onions and serve.
Nutrition Facts (estimated)
Servings
4
Calories
390
Total fat
13g
Total carbohydrates
52g
Total protein
19g
Sodium
2000mg
Cholesterol
0mg
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