Asian · antipasti

Miso Soup With Thin Noodles

Name: Miso Soup With Thin Noodles
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 2 cups of water; bunch of fresh spinach; 1/2 of a block of firm tofu; 8 shitaki mushrooms, cut up lengthwise; 2 smalls chives, cut into squares; 1 yellow onion, chopped up; 1/2 package of a of Thai Kitchen Thin Rice Noodles; 1 ginger; 1 parsnip, cut up; 6 baby carrots, cut up; 1 zucchini, cut up; pinch of red pepper flakes-taste as you go to adjust flavors; pinch of ginger powder-taste as you go to adjust flavors

“Miso Soup With Thin Noodles could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 114 calories. For $1.01 per serving, you get a hor d'oeuvre that serves 8. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. It is a reasonably priced recipe for fans of Japanese food. 1 person found this recipe to be flavorful and satisfying. A mixture of thai kitchen rice noodles, spinach, baby carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is excellent. Try A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, Soba Noodles with Miso Broth, and ginger miso noodles with eggplant for similar recipes.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Water2 cups
Spinach1 bunch
Block of tofu½
Shitaki mushroomscut up lengthwise8
Chivescut into squares2 small
Onionchopped up1
Thai kitchen rice noodles½ package
Ginger1
Parsnipcut up1
Baby carrotscut up6
Zucchinicut up1
Pepper flakes-taste as you go to adjust flavors1 pinch
Ginger powder-taste as you go to adjust flavors1 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
After the miso has been prepared, start adding the "stuff" to the soup pot. It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger. Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go.
2
Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes. Taste the soup, adding red pepper and turn off flame when ready.
3
Place spinach on the bottom of your soup bowl. You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.

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