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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 21%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.3g
  • Carbohydrate: 17.9g
  • Fiber: 2.3g
  • Cholesterol: 13mg
  • Iron: 1.2mg
  • Sodium: 1032mg
  • Calcium: 29mg


  • 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


  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.
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