Miso Noodle Soup | PCC Natural Markets

Miso Noodle Soup

Serves: 4 to 6

No votes yet

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

A warming bowl of miso soup with thick udon noodles is perfect anytime of the year.

Ingredients

Preparation

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

Arrange cut vegetables in individual soup bowls. Just before serving, dissolve miso in 1 cup of 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.

More about: carrots, miso, soup

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login