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Udon Bowl with Veggies

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Udon Bowl with Veggies
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 8
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This quick and easy, fish-free twist on miso soup is both filling and delicious. The reduced sodium and high veggie content makes for a lighter, but no less satisfying Asian noodle bowl.

Ingredients

10
oz udon noodles
8
cups unsalted chicken broth
1
tablespoon low-sodium soy sauce
2
bunches scallions, cut diagonally, white and green parts divided
1
bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
1/4
cup white miso
3
tablespoons water
1
cup chopped Thai basil leaves

Directions

  • 1 Cook udon noodles as directed on package; drain and rinse well under cold water.
  • 2 Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
  • 3 In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves.
Tips  

To add a little more umami to the mix, stir in some sliced shiitakes when adding the scallion whites.

Miso, also called bean paste, is a Japanese mainstay. It can be found in the international refrigerator section of your grocery store or in Asian food markets. Often it is located near the tofu.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
10
)
Daily Value
Total Fat
1g
2%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
520mg
22%
Potassium
430mg
12%
Total Carbohydrate
32g
11%
(
Dietary Fiber
4g
18%
,
Sugars
2g
)
Protein
11g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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