Chunky Vegetable Miso Noodle Soup

Chunky Vegetable Miso Noodle Soup

Health Rating
Prep Cook Ready in Servings
20 min 15 min 35 min 7


1 tsp Canola oil
1 large Carrots (thinly sliced)
4 cup Chicken broth (stock), low sodium
1 tbsp Cilantro (coriander) (optional)
2 cup Egg noodles, unenriched, dry
1/2 cup Frozen green peas
1 clove(s) Garlic (minced)
3 stalk(s) Green onion, scallion, ramp (thinly sliced)
1 tbsp Miso paste
1 parsnip(s) Parsnip (thinly sliced)
2 cup Water
1 cup pieces White mushrooms (sliced)


In saucepan, heat oil over medium heat and cook green onions and garlic for about 2 minutes or until softened.

Stir in carrot, parsnip and mushrooms.

Add vegetable broth, water and miso; bring to a boil.

Add noodles and cook, stirring occasionally for about 8 minutes or until noodles are tender but firm.

Add peas and basil, if using, and cook for 1 minute or until peas are hot.

Nutrition Facts

Per Portion

Calories 90
Calories from fat 13.7
Calories from saturated fat 3.8
Total Fat 1.5 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 9.6 mg
Sodium 471 mg
Potassium 347 mg
Total Carbohydrate 14.8 g
Dietary Fiber 1.9 g
Sugars 2.6 g
Protein 4.2 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.1
Vegetables 0.8

Energy sources

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