nutritional information

Per Serving:

  • Calories: 340
  • Protein: 21 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 54 g
  • Cholesterol: 0 mg
  • Sodium: 1700 mg
  • Fiber: 6 g
  • Sugar: 8 g
Vegan

Miso Noodle Soup

Serves 2

30 minutes or fewer

Inspired by the popular Japanese miso soup, this calls for Japanese rice seasoning. Select a vegetarian product. To complement this soup, serve hot green tea or sake, a light salad and green tea ice cream.
  • 4 ounces dried udon noodles
  • 5 cups water
  • 4 Tbs. red miso paste or to taste, whisked with 2 Tbs. warm water
  • 2 shiitake mushrooms, rinsed and thinly sliced
  • 1 large daikon, grated
  • ½ lb. silken tofu, drained and cubed
  • ½ bunch watercress, well rinsed and tough ends trimmed
  • 1 small sheet toasted nori, cut into thin strips
  • Vegetarian Japanese rice seasoning to taste
  • Pinch shichimi togarashi to taste

1. Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes. Drain and rinse under cold water.

2. Bring 5 cups water to a boil over high heat. Slowly stir miso mixture into water. Reduce heat to medium; add mushrooms.

3. When mixture returns to a boil, remove from heat and ladle soup into large soup bowls. Divide noodles, daikon and tofu into equal portions; add to bowls.

4. Garnish with watercress leaves, nori and seasonings to taste.

December 2002

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