Miso Soup With Thin Noodles
Miso Soup With Thin Noodles could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 114 calories. For $1.01 per serving, you get a hor d'oeuvre that serves 8. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. It is a reasonably priced recipe for fans of Japanese food. 1 person found this recipe to be flavorful and satisfying. A mixture of thai kitchen rice noodles, spinach, baby carrots, and a handful of other ingredients are
Instructions
- 1
After the miso has been prepared, start adding the "stuff" to the soup pot. It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger. Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go.
- 2
Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes. Taste the soup, adding red pepper and turn off flame when ready.
- 3
Place spinach on the bottom of your soup bowl. You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.
- 4
What do you usually add to your Miso Soup?
- 5
Seriously Soupy Serena
Recipe from foodista.com
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Ingredients (13)
- •2 cups of water
- •bunch of fresh spinach
- •1/2 of a block of firm tofu
- •8 shitaki mushrooms, cut up lengthwise
- •2 smalls chives, cut into squares
- •1 yellow onion, chopped up
- •1/2 package of a of Thai Kitchen Thin Rice Noodles
- •1 ginger
- •1 parsnip, cut up
- •6 baby carrots, cut up
- •1 zucchini, cut up
- •pinch of red pepper flakes-taste as you go to adjust flavors
- •pinch of ginger powder-taste as you go to adjust flavors