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Recipes » Soups » Loaded Miso Noodle Soup
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Loaded Miso Noodle Soup

What You'll Need


4 servings of soba or brown rice noodles, uncooked

3 cups vegetable broth

3 cups water

1 cup julienned carrot

1 cup julienned zucchini

1 cup thinly sliced shiitake mushrooms

1 cup broccoli florets

3 Tbsp miso paste

1 (14-ounce) package firm tofu, cut into 1-inch cubes

¼ cup chopped green onions

1 sheet roasted nori seaweed, broken into pieces


How to Make It


1 Prepare the noodles according to the instructions on the package. Set them aside.

2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.

3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.

4 Transfer to bowls and top with the nori seaweed.

Cooking Tips

“Julienned” means sliced into matchstick shapes.

Copyright 2020 Center for Nutrition Studies. All rights reserved.

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