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.

Steve Petusevsky
Recipe by Cooking Light January 2003

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Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

214 calories; calories from fat 25%; fat 5.9g; saturated fat 0.5g; mono fat 1.2g; poly fat 2.7g; protein 14.2g; carbohydrates 29.5g; fiber 5.8g; iron 3.6mg; sodium 948mg; calcium 158mg.
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