Miso Vegetable Noodle Bowl

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Asian vegetables are barely cooked in simmering broth so they remain crisp and their vibrant colors stay intact. Yellow miso, milder than red, keeps the flavor mellow.
6 servings (serving size: 1 1/2 cups)


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4 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
3 cups water
3 cups vegetable broth
1 1/2 cups frozen shelled edamame, thawed
1 cup thinly sliced napa (Chinese) cabbage
1 cup (1/8-inch) diagonally cut carrot
1 cup thinly sliced red bell pepper
1 cup diagonally cut snow peas
1 cup thinly sliced shiitake mushroom caps
1/2 cup finely chopped green onions
2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
3 tablespoons yellow miso (soybean paste)
2 teaspoons chile paste with garlic
2 tablespoons minced fresh cilantro
Lime wedges (optional)


Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.

Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.

Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.

Created date

September 2004

Nutritional Information

Calories 214
Caloriesfromfat 25 %
Fat 5.9 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 2.7 g
Protein 14.2 g
Carbohydrate 29.5 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 948 mg
Calcium 158 mg