Seaweed Noodle Soup
Thisis a healthy soup you can put together so easily. It uses ingredients that arerelatively easy to find, even if you don’t happen to live in Asia.
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Servings: 4 servings
Calories: 307kcal
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Ingredients
- 4 green onions chopped
- 3/4 cup snow peas
- 4 tsp. oil canola
- 4 tbsp. miso soybean paste
- 6 cups water filtered
- 7 oz. noodles udon or soba dried
- 4 oz. tofu firm, cubed
- 2 tsp. oil sesame seed
- 1/4 cup low-sodium soy sauce
- 1/2 oz. seaweed dried,
- Wakame
Instructions
- Cook seaweed in small cup of filtered water for five minutes.
- Mix sesame seed oil and soy sauce in shallow dish.
- Cut tofu into 3/4-inch cubes. Add to marinade. Combine well. Allow the mixture to sit at room temperature while you prepare remainder of soup.
- Cook noodles in large sized pot with salted boiling water for about four minutes. Drain. Portion into individual bowls.
- Bring water for broth to boil in sauce pan. Add miso and combine. Remove pan from heat.
- Heat canola oil in separate pan on med. heat. Add cubes of tofu. Saute for three to four minutes and stir occasionally, till golden brown.
- Drain seaweed. Add to serving bowls. Add chopped green onions, tofu and snow peas. Pour in miso broth. Serve.
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Notes
This delicious soup is made from several kinds of seaweed. Wakame is one of the most common types and can be made with a variety of broths. This clear, salty broth is typically served with thin noodles and a topping of Japanese style pork belly, scallions, or hard boiled eggs. You can also add wakame seaweed, chopped onion, or chashu. The all-star Japanese recipe is easy to make in one minute and tastes great.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1705mg | Potassium: 100mg | Fiber: 4g | Sugar: 7g | Vitamin A: 217IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.