Miso Noodle Soup

The sodium here is higher than normal due to the vegetable broth and the miso. To decrease the sodium, you can use a homemade vegetable broth.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 107
Caloriesfromfat 21 %
Fat 2.5 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.8 g
Protein 4.3 g
Carbohydrate 17.9 g
Fiber 2.3 g
Cholesterol 13 mg
Iron 1.2 mg
Sodium 1032 mg
Calcium 29 mg

Ingredients

1 teaspoon dark sesame oil
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
3 (14 1/2-ounce) cans vegetable broth
2 cups chopped broccoli florets
1 cup (1/8-inch-thick) diagonally sliced carrot
1 cup vertically sliced onion
1 teaspoon chile paste
2 cups cooked Chinese egg noodles (4 ounces uncooked)
1/4 cup white miso

Preparation

Heat oil in a large saucepan over medium heat. Add ginger and garlic, sauté 1 minute. Add broth, broccoli, carrot, onion, and chile paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.

Note:

March 1997