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Miso Noodle Soup

Yield 8 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.