Asian Noodle Soup Recipe
View original ↗
Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Asian Noodle Soup Recipe

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 35%
CARBS 42G51% OF CAL
7G FIBER0G ADDED0G INTRINSIC25G OTHER10G TOTAL SUGAR
FAT 12G33% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nourishing ginger miso noodle soup with crispy tofu, soba noodles, mushrooms, and greens. This Asian-inspired bowl is ready in under 30 minutes and full of umami depth.

mainjapanesesouptofudairy freegluten freevegan
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 12-16 ounces tofu- patted dry, cut into ¾ inch cubes (or sub chicken breast)
  • generous pinch salt and pepper
  • 1-2 tablespoons olive oil
  • 2 fat shallots, diced
  • 1 tablespoon ginger- peeled and finely chopped or grated
  • 8 oz shitake mushrooms- sliced, stems removed (or other mushrooms) or try Smoked Mushrooms
  • 6 cups veggie broth or chicken stock
  • 4 ounces soba noodles- they make gluten-free ones!
  • 2 cups chopped kale, or other greens
  • 2 cup snow peas, chopped, or other vegetables- edamame, green beans, cabbage, carrots (chopped small)
  • 1 teaspoon sriracha sauce– or more to taste
  • 1 teaspoon toasted sesame oil — or more to taste
  • ½ teaspoon hondashi granules (not vegan, totally optional, but really delicious)
  • ¼ cup white miso (mix with a little hot broth first before adding to the soup)
  • 1 teaspoon toasted sesame seeds– or more to taste
  • 4 scallions- sliced at a diagonal- for garnish
PREP
15M
SODIUM
1824MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.