Vegetarian

Miso Noodle Soup is for Soup.

Miso Noodle Soup takes 20 minutes to prepare.

Miso Noodle Soup takes 35 minutes to cook.

Miso Noodle Soup makes 12 servings.

The ingredients for Miso Noodle Soup are:

4 strips of Kombu: 1/2 of a 7 inch Piece = 1 strip
8 cups of Vegetable Broth + 2 cups of water
3 Medium Carrots, chopped
1 medium Onions, diced
4 cloves of Garlic, finely chopped
3 TBSP. of Ginger Root, grated
1/2 cup of Soy sauce (tamari)
1/2 block or 4-5 ounces of Tofu, firm, diced into cubes
8 ounces of Peas, frozen
4 ounces of dried Rice Noodles
3 TBSP. of *Westbrae Natural White Miso
3 TBSP. of *Nakano Seasoned Rice Vinegar

Here is how you make Miso Noodle Soup:

Soak the Kombu in hot water for 10 minutes until softened. Cut into bite-sized pieces. Meanwhile, bring the stock to boil in a soup pot and add the carrots, onion, garlic, ginger and soy sauce. Lower the heat, cover and simmer for about 15 minutes. Stir in the tofu and peas and simmer for another 10 minutes or until vegetables are tender. Turn off heat and add kombu and rice noodles. Skim off a cup of stock and dissolve the miso paste in it. Add it back to the soup along with the rice vinegar. Let stand for another 10 minutes until the rice noodles are soft. Serve immediately. This makes a ton of soup. At least 12, 1 cup servings. Enjoy.Number of Servings: 12Recipe submitted by SparkPeople user JANICEMC.

The nutritional information for Miso Noodle Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 80.1

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,579.0 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.7 g
• Protein: 4.8 g

Miso Noodle Soup is Asian cuisine.

The dietary needs meet for Miso Noodle Soup is Vegan