Miso Noodle Soup With Vegetables

Name: Miso Noodle Soup With Vegetables
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters quick cooking vegetables, like chopped bok choy, spinach, corn and snow peas; 2 hard boiled eggs, sliced in half; 6 servings Hot sauce if you please; 1 liters dashi* or low-sodium chicken stock; 237 milliliters miso paste*, (white or yellow miso are sweet and creamy, red miso is stronger and saltier.); 237 milliliters thinly sliced mushrooms; 118 milliliters chopped scallion; 113 grams cubed firm tofu; 227 grams fresh (or dried) udon noodles

You can never have too many main course recipes, so give Miso Noodle Soup With Vegetables a try. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 364 calories, 20g of protein, and 15g of fat per serving. This recipe serves 6. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 4 minutes. If you have cooking vegetables, chicken stock, udon noodles, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.