Lemon Miso Soup With Vegetable Julienne And Skinny Noodles Recipe
Servings: 4
Ingredients
- 2 c. water
- 2 x lemon-hibiscus herbal-type tea bags tags removed
- 1 x leek cut into fine julienne
- 1 x parsnip cut into fine julienne
- 1 x celery stalk cut into fine julienne
- 1 sm carrot cut into fine julienne
- 2 tsp red miso
- 3 x bay leaves
- 1 c. chicken stock warm
- 1 c. cooked skinny noodles
- 1/4 c. chopped fresh chives
- 2 tsp toasted sesame oil splash chili oil
Directions
- In a large, casserole-type dish combine the water, tea bags, leeks, parsnips, celery carrots, miso and bay leaves. Cover and microwave on full power till the vegetables are tender, about 5 min.
- Remove and throw away the tea bags and bay leaves. Add in the stock, noodles, chives and oils and serve warm.
- NOTES : use any fresh noodle, including udon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 23 | |
| Calories from Fat 3 | 13% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 222mg | 9% |
| Potassium 145mg | 4% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.38g | 1% |
| Protein 1.35g | 2% |
