Quick Tofu, Noodle, and Vegetable Miso Soup
Yield: 3-4 servings
  • 5 ounces udon noodles
  • 1 tablespoon vegetable oil
  • 1/4 large onion, finely chopped
  • 1 cup small broccoli florets
  • 1 carrot, cut into thin ribbons (I used my vegetable peeler)
  • 1 sheet nori, cut into strips, optional
  • 1/4 teaspoon ground ginger
  • 2 tablespoons white miso paste
  • 1/2 cup chopped spinach
  • 1/4 cup cubed firm silken tofu
  1. Cook noodles according to package directions and set aside.
  2. Heat vegetable oil in a large saucepan over medium heat. Add onion, broccoli, and carrots and cook until soft, about 3-4 minutes.
  3. Add 4 1/2 cups water to the vegetables and bring to a simmer. Add the nori and ground ginger. Simmer for 5 minutes.
  4. To prevent clumps, place the miso in a small bowl and add a little hot water. Whisk until smooth and add to the soup. Add noodles, spinach, and tofu and cook for 5 more minutes.
Nutrition Information
Serving size: 1/3 recipe Calories: 270 Fat: 7g Saturated fat: 0g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 41g Sugar: 3g Sodium: 1340mg Fiber: 3g Protein: 10g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/quick-tofu-noodle-and-vegetable-miso-soup/