Loaded Miso Noodle Soup
When I was little and I got sick, my mom would always make me noodle soup. This recipe gives me that same comforting feeling, and I like to keep it in rotation for rainy nights and sick days.
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Total time: 20 minutes
Yield: 4 servings
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
Earn your plant-based nutrition certificate
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.
You Might Also Like
Copyright 2022 Center for Nutrition Studies. All rights reserved.
