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Miso Noodle Soup

Inspired by the popular Japanese miso soup, this calls for Japanese rice seasoning. Select a vegetarian product. To complement this soup, serve hot green tea or sake, a light salad and green tea ice cream.

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Inspired by the popular Japanese miso soup, this calls for Japanese rice seasoning. Select a vegetarian product. To complement this soup, serve hot green tea or sake, a light salad and green tea ice cream.

Servings
serving

Ingredients

  • 4 ounces dried udon noodles
  • 5 cups water
  • 4 Tbs. red miso paste or to taste, whisked with 2 Tbs. warm water
  • 2 shiitake mushrooms, rinsed and thinly sliced
  • 1 large daikon, grated
  • 1/2 lb. silken tofu, drained and cubed
  • 1/2 bunch watercress, well rinsed and tough ends trimmed
  • 1 small sheet toasted nori, cut into thin strips
  • Vegetarian Japanese rice seasoning to taste
  • Pinch shichimi togarashi to taste

Preparation

1. Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes. Drain and rinse under cold water.

2. Bring 5 cups water to a boil over high heat. Slowly stir miso mixture into water. Reduce heat to medium; add mushrooms.

3. When mixture returns to a boil, remove from heat and ladle soup into large soup bowls. Divide noodles, daikon and tofu into equal portions; add to bowls.

4. Garnish with watercress leaves, nori and seasonings to taste.

Nutrition Information

  • Serving Size Serves 2
  • Calories 340
  • Carbohydrate Content 54 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 6 g
  • Protein Content 21 g
  • Saturated Fat Content 0 g
  • Sodium Content 1700 mg
  • Sugar Content 8 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g