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Udon Bowl with Veggies

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Udon Bowl with Veggies

  • Prep Time 20 min
  • Total 35 min
  • Servings 8
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Cook udon noodles as directed on package; drain and rinse well under cold water.
  • Step 
    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.
  • Step 
    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.

Nutrition

180 Calories
1g Total Fat
11g Protein
32g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
10
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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