Miso Noodle Soup
18 min
4 servings
330 calories
Ingredients
1⁄4 cup Miso Broth Mix
2 cups bean sprouts
4 lime wedges, optional
1⁄2 lb (225 g) boneless, skinless chicken
2 bell peppers
1⁄2 pkg (14 oz/396 g) rice noodles
8 mushrooms
4 baby bok choy
6 cups hot water
Instructions
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 (Fiber 6 g, Sugars 6 g), Protein 21 g.
Tips
Make it vegetarian by replacing chicken with 1 lb (450 g) cubed firm organic tofu.
Perfectly Balance Your Plate
Serve with 1 whole grain bread roll.