This miso soup makes a great warming lunch – especially when it's really cold (like today). Or a dinner on one of those days where you're not really hungry enough for dinner, but you don't want to miss out…you know the ones.
📖 Recipe
Miso Noodle Soup
This miso soup is a light and umami rich soup, that's packed full with vegetables. Filling, warming and super easy to make.
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Servings: 2
Calories: 294kcal
Ingredients
- 1 carrot - peeled and sliced
- 150 g mushrooms - sliced
- 150 g broccoli - chopped into bite sized florets
- 3 cups water
- 3 teaspoon white miso paste
- 1.5 tablespoon tamari
- 2 cloves garlic - finely chopped
- 1 inch ginger - peeled and finely chopped
- 1 red chilli - finely chopped, use less and/or de-seed if you don't want it too spicy
- 100 g brown rice noodles
Instructions
- In a large saucepan, add a small amount of coconut oil and get it nice and hot
- Add the garlic, ginger and chilli, and stir for a minute2 cloves garlic, 1 inch ginger, 1 red chilli
- Add the mushrooms and cook for a couple of minutes, while stirring150 g mushrooms
- Pour in the water, bring to the boil, then reduce to a simmer3 cups water
- Stir in the miso and tamari3 teaspoon white miso paste, 1.5 tablespoon tamari
- Add the carrots and broccoli for 6 minutes, stirring occasionally1 carrot, 150 g broccoli
- Add the noodles and cook for 4 minutes100 g brown rice noodles
Nutrition
Calories: 294kcal | Carbohydrates: 63g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 418mg | Potassium: 761mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5788IU | Vitamin C: 104mg | Calcium: 81mg | Iron: 2mg
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Sharon S
This is really tasty and warming, plus feels super healthy. We didn’t have broccoli the last time we made it so used peppers instead.