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Servings:

Veggie Miso Udon Soup

Miso Udon Noodle Soup- I could eat this soup every day! A simple miso broth with bok choy, shiitake mushrooms, soft tofu, and udon noodles. Vegan recipe.

Total Time

50min

4.5

4 Ratings

Author: Produce on Parade

Servings:

Ingredients

•

1 head

Broccoli

•

Large Carrots , sliced

•

2 pckg
(8 oz)

Udon Noodles

•

1 pckg
(12 oz)

Silken Tofu , cubed

•

2 handfuls

Fresh Spinach

Broth

•

10 cups

Water

•

3 Tbsp

Soy Sauce

•

3 Tbsp

Granulated Erythritol

or Sugar

•

2 Tbsp

Ginger Paste

or Finely Minced Ginger

•

1 Tbsp

Simply Organic Onion Powder

•

1 Tbsp

Simply Organic Garlic Powder

•

1 bunch

Scallions , thinly sliced

•

Nori Sheet , chopped

•

1/2 cup

Miso Paste

Cooking Instructions

Steam the Broccoli (1 head) and Carrots (2) so they are just tender. Once done, set aside for use later.

In a large soup pot, bring Water (10 cups) , Soy Sauce (3 Tbsp) , Granulated Erythritol (3 Tbsp) , Ginger Paste (2 Tbsp) , Simply Organic Garlic Powder (1 Tbsp) , Simply Organic Onion Powder (1 Tbsp) , Scallions (1 bunch) , and Nori Sheet (1) to a boil.

Once boiling, turn to a simmer and once it stops boiling, add in the Miso Paste (1/2 cup) . Whisk well to incorporate.

Now, add Udon Noodles (2 pckg) and allow to cook 5 minutes.

Add in the Silken Tofu (1 pckg) and stir gently to combine.

Serve in a soup bowl and add in the Fresh Spinach (2 handfuls) , steamed broccoli, and carrots. Allow a few minutes for spinach to wilt, then eat!

Nutrition Per Serving

CALORIES

327

FAT

3.3 g

PROTEIN

16.3 g

CARBS

56.6 g