Miso Noodle Soup

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

In a medium soup pot, combine water and wakame. Bring it to a boil, add udon noodles and let it come to a boil again. Lower heat and let simmer for 10 minutes. Remove wakame, cut it into small slices and add back into the broth.

Arrange the cut vegetables in individual soup bowls. Just before serving, dissolve the miso in 1 cup of the wakame broth and add to the soup pot together with tamari and fresh ginger juice. Taste to adjust flavor, then pour over vegetables in bowls. Garnish with cilantro.

each serving: 120 cal, 0.5g fat (0g sat), 0mg chol, 117mg sodium, 24g carb, 6g fiber, 8g protein

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: Recipe featured in PCC Cooks kids cooking camps.
Also in Sound Consumer, March 2013

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More about: carrots, miso, soup

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