United States
FrancaisMiso Noodle Soup
Perfectly Balance Your Plate
Serve with 1 whole grain bread roll.
Ingredients
1⁄2 pkg (14 oz/396 g) rice noodles
6 cups hot water
8 mushrooms
4 baby bok choy
2 bell peppers
1⁄2 lb (225 g) boneless, skinless chicken
1⁄4 cup Miso Broth Mix
2 cups bean sprouts
4 lime wedges, optional
Preparation
- Prepare rice noodles according to package instructions.
- Meanwhile, in a Multipurpose Pot, bring water to a boil.
- Slice mushrooms. Thinly slice bok choy and peppers. Cut chicken into bite-size pieces.
- Once water is boiling, stir in broth mix, and chicken. Simmer for 2−3 min or until chicken is cooked through.
- Meanwhile, divide rice noodles and veggies between four bowls.
- Ladle soup over top. Top with sprouts and garnish with lime, if desired.
Nutritional Information
Per serving: Calories 330, Fat 2.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 480 mg, Carbohydrate 55 g (Fibre 6 g, Sugars 6 g), Protein 21 g.
Tips
Make it vegetarian by replacing chicken with 1 lb (450 g) cubed firm organic tofu.
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Multipurpose Pot - 12 Cup