Asian veggie and edamame noodle soup
Light, flavorful, and packed with veggies, this Asian-inspired soup is delicious and nourishing.
Serving Size
1 bowl
Servings
4
Ingredients
2 Tbsp.
1 small
1 cup
8 cups
1/4 cup (paste)
1 Tbsp.
1 Tbsp.
1 tsp.
1 cup
Directions
- Whisk the 1/4 cup miso paste mixed with 1 Tbsp. hot water.
- Prepare and measure all ingredients. Place a medium soup pot on stove, medium-high heat.
- Add sesame oil, garlic and onion. Cook down for 2-3 minutes, careful not to burn garlic.
- Add carrots, cook an additional 4 minutes, stirring occasionally.
- While cooking, add miso paste to a small bowl with 1 Tbsp. hot water, whisk until smooth then add to pot.
- Add water, reishi, ginger, fish sauce, Worcestershire, simmer for 5-7 minutes.
- Add scallions, nori and Swiss chard, simmer for additional 5 minutes.
- Scoop into 4 bowls and enjoy!
Nutrition Information
| Sodium | 375 mg |
| Protein | 31 g |
| Fiber | 14 g |
| Carbs | 2.6 g |
| Calories | 348 |
| Potassium | 1657 mg |