Miso Noodle Soup

18 min

4 servings

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

  1. Prepare rice noodles according to package instructions.
  2. Meanwhile, in a Multipurpose Pot, bring water to a boil.
  3. Slice mushrooms. Thinly slice bok choy and peppers. Cut chicken into bite-size pieces.
  4. Once water is boiling, stir in broth mix, and chicken. Simmer for 2−3 min or until chicken is cooked through.
  5. Meanwhile, divide rice noodles and veggies between four bowls.
  6. 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, 0 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.