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Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
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Ingredients
4ouncesudon noodles
1tablespooncanola oil
1½tablespoonsminced fresh garlic
1tablespoongrated fresh ginger
1serrano pepper, seeded and minced
1(32 fluid ounce) containerlow-sodium vegetable broth
1tablespoonmirin
1tablespoonlow-sodium soy sauceplus1teaspoon, divided
2cupssliced cremini mushrooms
1cupdiced carrots
½cupwarm water
2teaspoonswhite miso (see Tip)
1(14 ounce) packageextra-firm tofu, drained and cubed
½cupthinly sliced scallions(4medium)
4teaspoonstoasted sesame oil, divided
DirectionsCook noodles according to package directions; drain and set aside.Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.TipsTip: Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.Originally appeared: Diabetic Living Magazine, Spring 2020
Directions
Cook noodles according to package directions; drain and set aside.Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.TipsTip: Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.
Cook noodles according to package directions; drain and set aside.
Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more.
Whisk warm water and miso in a small bowl until smooth; add to the pot. Stir in tofu and cook until heated through, about 1 minute.
Stir scallions into the soup. Divide the noodles among 4 bowls. Ladle the soup over the noodles. Drizzle each bowl with 1 tsp. toasted sesame oil and 1/4 tsp. of the remaining soy sauce.
Tips
Tip: Miso is a fermented soybean paste that contributes a deep, rich umami flavor. White miso is a sweet variety made with soy and rice. Look for it in the refrigerated section of well-stocked supermarkets, near the tofu. It will keep in the refrigerator for at least a year.
Originally appeared: Diabetic Living Magazine, Spring 2020
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Nutrition Facts(per serving)325Calories15gFat31gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
