Vegetarian

Miso soup with veggies takes several minutes to prepare.

Miso soup with veggies takes several minutes to cook.

Miso soup with veggies makes 16 servings.

The ingredients for Miso soup with veggies are:

16 oz Banza Chickpea Pasta
1 small can bamboo shoots, drained
14 oz can bean sprouts
16 oz mushrooms, chopped
1 large head bok choy, chopped, rinsed, and patted dry
32 serving Marukome Taste of Ryotei instant miso soup with flavoring packet

Here is how you make Miso soup with veggies:

Divide bamboo shoots, bean sprouts, mushrooms, and bok choy into 16 zip-lock bags. Freeze until ready to use.Cook 1 oz of banza pasta (per serving you want to prepare) as directed on box. Place 1.5 cups of water and one bag of prepared vegetables in microwave safe bowl. Heat in microwave until boiling. Carefully remove from microwave. Add 2 packets of miso soup base and 2 packets of soup flavoring, mix. Add cooked pasta and enjoy. Serving Size: 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user MICRONERDCHICK.

The nutritional information for Miso soup with veggies is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 186.3

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,496.5 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 7.5 g
• Protein: 13.5 g