Food > Recipe Directory > Courses/Meal Type > Soup > Mushroom Miso Soup with Noodles
Mushroom Miso Soup with Noodles Recipe
Mushroom Miso Soup with Noodles
Ingredients
- 1 pkg (539 g) silken tofu
- 14 oz (400 g) soba or other noodles, boiled and drained
- 1 pkg (70 to 100g) enoki mushrooms, trimmed
- 1 green onion, thinly sliced
- 2 cups (500 mL) vegetable stock
- 4 cups (1 L) sliced cremini or white mushroom
- 2 cups (500 mL) sliced shiitake mushroom caps
- 6 cups (1.5 L) lightly packed fresh spinach leaves
- 1/3 cup (75 mL) miso paste
Preparation
Cut tofu into 1/2-inch (1 cm) cubes; transfer to plate to drain out excess liquid. Divide noodles among 4 large bowls; top with enoki mushrooms and onion.
In large saucepan, bring stock and 3 cups (750 mL) water to boil. Add sliced cremini mushrooms; bring to boil, reduce heat and simmer until tender, about 2 minutes. Drain liquid from tofu; add tofu to pot and return to boil. Add shiitake mushrooms and spinach; return to boil. Cook for 30 seconds.
Place miso paste in fine sieve over soup; using spatula, press miso paste into soup and stir. Ladle soup into bowls.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 515 |
| Protein | 34 g |
| Fat (total) | 6 g |
| Sat. Fat | 1 g |
| Carbohydrate | 91 g |
| Fibre | 11 g |
| Cholesterol | 0 mg |
| Sodium | 1625 mg |
| Calcium | 13 % RDI |
| Iron | 45 % RDI |
| Vitamin A | 49 % RDI |
| Vitamin C | 10 % RDI |
| Folate | 53 % RDI |
Also in this menu:
Source
Homemakers Magazine: October 2006
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