Miso Chicken-less Soup
Recipe © Alexandra Caspero MA RD, guest contributor
1- 2 garlic cloves, minced
2 Tbl. fresh ginger, minced
¼ cup white miso
¾ cup shredded carrot
2 cups baby spinach
2 packets ramen noodles (discard the
2 Tbl. toasted sesame oil
6 cups vegetable broth (I prefer low-sodium
brands, especially with the miso)
1 bunch scallions, thinly sliced
1. In a soup pan, heat the toasted sesame oil over medium heat. Add the scallions, ginger, and garlic. Cook for a few minutes taking care not to brown the garlic.Add the broth, bring to a low simmer, and cook for about 5 minutes to flavor the broth even more.
2. Remove 1 cup of broth and place into a separate bowl.
3. Add the carrots, noodles, and spinach. Cook for 3-5 minutes until the noodles are done. While that is cooking, add the miso to the reserved 1 cup of broth and stir until completely dissolved
4. Reduce soup to medium-low and add the miso back to the soup. Stir to mix and serve.
Nutrition: (Serving size: ~1¼ cups)
calories: 268 protein: 5.5g total carbohydrate: 34.7g total fat: 11.4g
sugars: 5.5g sodium: 655mg* dietary fiber: 3g saturated fat: 3.5g
*assumes ramen seasoning packets are NOT used