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Chinese Vegetable Miso Soup

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Submitted by ndmcfarlane

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML SESAME OIL
2 2
EACH EACH CELERY STALKS
sliced
1 1
MEDIUM MEDIUM CARROTS
sliced
2 2
EACH EACH GARLIC CLOVES
minced
1 237
1 1
MEDIUM MEDIUM TURNIP
diced *
2 2
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
chopped *
1 ½ 355
CUPS ML MUSHROOMS
chopped *
¾ 177
CUP ML SNOW PEA PODS
1 237
2 3E+1
TABLESPOONS ML SHERRY
dry
1 15
TABLESPOON ML RICE VINEGAR
2 2
EACH EACH TOFU CAKES
diced *
4 6E+1
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 142 20% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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