Easy Miso Ginger Shiitake Noodle Soup
This is a filling soup that can serve as a meal, all on its own.The best part is how easily this throws together. It calls for dried shiitake mushrooms. If you can’t find dehydrated, use fresh.
If using fresh mushrooms, skip the rehydration step. Dehydrated shiitake mushrooms are a great item to keep on hand because they last a long time and are cheaper than fresh. I found mine at the local farmers market. Asian supermarkets are also likely to carry them.
I found the miso ginger broth at Trader Joe’s.
Though this soup is filling, it’s only 159 calories per serving! Check out the nutritional information section at the bottom of this page.
|Total Time:||40 minutes|
|Prep Time:||30 minutes|
|Cook time:||10 minutes|
- 32 ounces miso ginger broth
- 4 ounces maifun rice noodles
- 6 scallions, sliced
- 6 dried shiitake mushrooms, rehydrated, drained, and sliced
- 1/2 ounce dried seaweed strips, rehydrated and drained
- Heat miso ginger broth, noodles, and scallions in a pot.
- Add mushrooms and seaweed to pot and stir.
- Vegetarian and vegan.
- If desired, add cubed tofu.
- If you like your soup very broth-y, double up on the broth.
Click here for nutritional information.
|Servings per batch 4|
|Amount Per Serving|
|Calories 159||Calories from Fat 9 (6%)|
|% Daily Value *|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Polyunsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|