Vegetable Noodle Miso Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegan miso soup with rice noodles and customizable vegetables ready in under 30 minutes. It's naturally gluten-free when made with tamari, with warming ginger and sesame oil.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon toasted sesame oil
- ½ cup chopped green onion (keep the greens and whites separated)
- 2 teaspoons freshly grated ginger
- 2 cloves garlic (minced)
- 6 cups vegetable broth (I like using mushroom broth)
- ¼ cup white or chickpea miso paste
- 2 to 3 cups veggies of your choice
- 2 to 4 tablespoons tamari (to taste (coconut aminos or soy sauce can also be used))
- 4 ounces maifun brown rice noodles (half of the 8 ounce package)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 23724mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 23724MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.