How To Make Miso Noodle Soup
Try this authentic Japanese noodle soup for lunch today! It comes with salty miso, tofu and chewy soba noodles for a more belly-filling meal.
Serves:
Ingredients
- 4cupsvegetable broth
- ½cupwater
- 3ozsoba noodles,broken in half
- 14oztofu,1 containter, extra-firm, drained and sliced into small, bite-sized pieces
- 1red bell pepper,medium, sliced into bite-sized strips
- ⅓cupgreen onions,sliced
- 1tbspwhite miso
- 1tbspfresh ginger,grated
- ⅛tspred pepper,crushed
- 1cupfresh snow peas,halved crosswise
- 1carrot,peeled and ribboned
- red pepper flakes ,optional
- sriracha,optional
Instructions
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In a large saucepan, combine the broth and water then bring the mixture to a boil.
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Add the soba noodles and return to a boil, then reduce heat, cover and simmer for 5 minutes.
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Stir in the tofu, bell pepper, onions, miso, ginger, and the crushed red pepper.
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Simmer, covered, for 3 minutes.
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Stir in the halved snow peas and carrot ribbons.
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Simmer, uncovered, for 1 minute more or until the peas are crisp-tender.
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Ladle soup into bowls and garnish with additional crushed red pepper and a light drizzle of sriracha.
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Serve, and enjoy!
Nutrition
- Calories: 120.80kcal
- Fat: 3.22g
- Saturated Fat: 0.65g
- Monounsaturated Fat: 0.92g
- Polyunsaturated Fat: 1.36g
- Carbohydrates: 16.67g
- Fiber: 2.10g
- Sugar: 2.77g
- Protein: 8.70g
- Sodium: 260.06mg
- Calcium: 161.95mg
- Potassium: 273.67mg
- Iron: 2.10mg
- Vitamin A: 133.10µg
- Vitamin C: 37.46mg
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