Miso Veggie Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light yet hearty miso soup loaded with carrots, mushrooms, broccoli, spinach, and udon noodles. Aromatic with ginger and mild heat from red pepper flakes. A comforting vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 medium carrots (peeled and chopped)
- 4 ounces baby bella mushrooms (sliced)
- 3 cups bite-sized broccoli florets
- 4 cloves garlic (minced)
- 1 1-inch piece fresh ginger, grated
- 5 ½ cups water
- 5 tablespoons white miso paste
- 1 5 ounce bag fresh baby spinach leaves
- 4 to 8 ounces udon noodles (cooked according to package directions, drained and rinsed well)
- Lime wedges and red pepper flakes (for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1063mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 122mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1063MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.