Miso Noodle Soup
Ingredients
8 cups
water
1 tsp
sugar
1/2 cup
miso paste
4 oz
thin rice noodles
5 oz
baby spinach
1 lb
silken or soft tofu, cut
2 tsp
sesame oil
2
hard-cooked eggs, halved
Instructions
1
In medium whisk miso paste and 1/2 cup boiling water from pot until smooth. To pot, add rice noodles; cook until tender, stirring.
2
Add spinach, tofu, and sesame oil, miso mixture, stirring until spinach wilts. Serve with hard-cooked eggs.
Notes
Nutrition Facts
(per serving)
Calories:
1214 calories
Servings:
4 servings
Carbohydrates:
147 g
Fat:
26 g
Fiber:
9 g
Protein:
77 g
Sugar:
4 g
Meal Effort
Preparation:
0 minutes
Cook:
20 minutes
Total:
20 minutes