Miso Veggie Noodle Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
2
medium
carrots, peeled and chopped
-
4
ounces
baby bella mushrooms, sliced
-
3
cups
bite-sized broccoli florets
-
4
cloves
garlic, minced
-
1
inch piece
fresh ginger, grated
-
5 ½
cups
water
-
5
tablespoons
white miso paste
-
5
ounces
fresh baby spinach leaves
The noodles
-
4 to 8
ounces
udon noodles, cooked according to package directions, drained and rinsed well
For serving
-
to taste
lime wedges
-
to taste
red pepper flakes
Instructions
- Heat olive oil in a large stockpot over medium heat and add the onion, cooking until softened.
- Add carrots, mushrooms, and broccoli, cooking until the vegetables are softened.
- Stir in garlic and ginger, cooking until fragrant.
- Pour in water and bring to a simmer, cooking until veggies are tender.
- Whisk miso paste into a small bowl of soup liquid, then add back to the pot along with spinach, cooking until wilted.
- Divide noodles into bowls and ladle soup over them, serving with lime wedges and red pepper flakes.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
6g
Total carbohydrates
37g
Total protein
10g
Sodium
1196mg
Cholesterol
0mg
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