Miso Noodle Soup

Name: Miso Noodle Soup
Yield: 8 servings (serving size: 1 cup)
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

2 Reviews

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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

How to Make It

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.

Ratings & Reviews

ajvinande's Review

2014-01-07T17:56:58-05:00 KimJason

Quick, reliable recipe. Filling while still light (especially if you use cooked quinoa instead of noodles)! Pre-chopped broccoli makes the prep go faster. I like to add lemon juice to individual servings to round out the flavors.

KimJason's Review

2011-11-10T04:50:10-05:00 ajvinande

Great easy and light soup - perfect for an easy weeknight meal!

Miso Noodle Soup

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