Miso Soup with Veggies (and Leftovers) Recipe

Looking for an easy Miso soup w/veggies (and leftovers) recipe? Learn how to make Miso soup w/veggies (and leftovers) using healthy ingredients.


Submitted by mrbob02140

Makes 1 serving



Really simple - endless variations - saute leftover chicken with veggies etc

Recipe Ingredients for Miso soup w/veggies (and leftovers)

4 tbsp miso
1 cup mung bean sprouts
4 oz pasta
2 stalks celery
1/2 onion
3 cloves garlic
1/2 cup bok choy
1/4 cup portabella mushroom
1 tsp sesame oil
2 tsp low-sodium soy sauce

Recipe Directions for Miso soup w/veggies (and leftovers)

  1. Sautee veggies in sesame oil and soy sauce - don't over cook

  2. Use cheap Ramen noodles w/o seasonings

  3. Cook noodles for 2 1/2 minutes

  4. Put miso in bowl with 1/2 cup hot water from noodles and liquidy

  5. Add Noodles and water to taste

  6. Add veggies

Categories

Main Dish, Soup

Nutrition Facts
Serving Size 535.2g
Amount Per Serving
Calories
611
Calories from Fat
113
% Daily Value*
Total Fat
12.5g
19%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
83mg
28%
Sodium
3245mg
135%
Potassium
1088mg
31%
Total Carbohydrates
99.5g
33%
Dietary Fiber
6.1g
24%
Sugars
8.8g
Protein
31.8g
Vitamin A 37% Vitamin C 158%
Calcium 17% Iron 43%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in manganese
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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