From Cookie and Kate
Miso Noodle Soup
- Time
- 30 min
- Makes
- 6
- Ingredients
- 14
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Ingredients
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 4 ounces spaghetti noodles, broken in half
- 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized cubes
- 1 medium red bell pepper, sliced into bite-size strips (about 1 ½ cups)
- ⅓ cup thinly sliced green onions
- 2 teaspoons grated fresh ginger
- ⅛ teaspoon red pepper flakes (optional)
- 1 cup fresh snow peas, halved crosswise
- 1 medium carrot, peeled and ribboned using a vegetable peeler
- ¼ cup white miso
- 1 to 2 tablespoons toasted sesame oil, to taste
- 1 to 2 tablespoons tamari or soy sauce, to taste
- For extra spice (optional): additional red pepper flakes and/or sriracha
Nutrition
- Calories
- 142 calories
- Fat
- 3.8 g
- Fiber
- 2.1 g
- Sugar
- 3.7 g
- Sodium
- 596.7 mg
- Protein
- 9.7 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 18.4 g
- Saturated fat
- 0.5 g
As published by Cookie and Kate.
The method
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