Miso Vegetable Noodle Bowl

Name: Miso Vegetable Noodle Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters diagonally cut carrot (1/8-inch); 2 teaspoons chili paste with garlic; 355 milliliters frozen shelled edamame, thawed; 2 Tbsps minced fresh cilantro; 1 Tbsp minced peeled fresh ginger; 118 milliliters finely chopped green onion; 2 Tbsps fresh lime juice; 237 milliliters thinly sliced napa cabbage (chinese); 237 milliliters thinly sliced red bell pepper; 237 milliliters thinly sliced shiitake mushroom caps; 237 milliliters diagonally cut snow peas; 113 grams uncooked udon noodles (thick, round fresh japanese wheat noodles) or 4 ounces spaghetti; 710 milliliters vegetable broth; 710 milliliters water; 3 Tbsps yellow miso (soybean paste)

For $3.99 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 179 calories, 10g of protein, and 3g of fat. This recipe serves 6. If you have lime juice, chili paste, napa cabbage, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 20 minutes.