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Miso Vegetable Noodle Bowl

Source of Recipe


Cooking Light-J/F-03






List of Ingredients



• 4 ounces uncooked udon noodles or spaghetti
  
• 3 cups water
  
• 3 cups vegetable broth
  
• 1 1/2 cups shelled edamame, thawed
  
• 1 cup thinly sliced napa cabbage
  
• 1 cup (1/8-inch) diagonally sliced carrot
  
• 1 cup thinly sliced red bell pepper
  
• 1 cup diagonally cut snow peas
  
• 1 cup thinly sliced shiitake mushroom caps
  
• 1/2 cup finely chopped green onions
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon minced peeled fresh ginger
  
• 3 tablespoons yellow miso
  
• 2 teaspoons chile paste with garlic
  
• 2 tablespoons minced fresh cilantro
  
• lime wedges (optional)
  






Instructions



1. Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.
   
   
2. Bring water and broth to a boil in a pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.
   
   
3. Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.
   
   
4. Yield: 6 servings (serving size: 1 1/2 cups) 214 cal, 5.9g fat, 14.2g pro, 29.5g carb, 5.8g fiber, 0mg chol, 3.6gmg iron, 948mg sod, 158mg calc.