Chunky Vegetable Miso Noodle Soup

12 35 82
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 7
Chunky Vegetable Miso Noodle Soup
Health Highlights


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 (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 82
Calories from fat 13.0
Calories from saturated fat 2.0
Total Fat 1.4 g
Saturated Fat 0.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 9.1 mg
Sodium 220 mg
Potassium 181 mg
Total Carbohydrate 14.5 g
Dietary Fiber 2.0 g
Sugars 3.0 g
Protein 3.6 g

Dietary servings

Per Portion

Grain 0.2
Vegetables 0.8

Energy sources


Meal Type(s)