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Chinese Vegetable Miso Soup

 

64

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 tablespoon sesame oil
2 each celery stalks
sliced
1 medium carrots
sliced
2 each garlic cloves
minced
1 cup vermicelli pasta
1 medium turnip
diced
*
2 bunch scallions, spring or green onions
chopped
*
1 ½ cups mushrooms
chopped
*
¾ cup snow pea pods
1 cup mung bean sprouts
2 tablespoons sherry
dry
1 tablespoon rice vinegar
2 each tofu cakes
diced
*
4 tablespoons miso paste

Directions

Bring 5 cup of vegetable stock to a boil.

Lower heat and add sesame oil, celery, carrot and garlic.

Cover and simmer over low heat for 10 minutes.

In the meantime, cook the noodles separately til lal dente.

Drain and set aside.

Add turnip and white parts of scallions to the stock pot.

Simmer for 5 minutes.

Add rest of the ingredients except tofu, miso and noodles and simmer, covered, until cooked.

Add the noodles and tofu. Remove from heat.

Dissolve miso thoroughly in ½ cup warm water.

Stir into soup.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 14220% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 477mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 38% Vitamin C 17%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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