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
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
-
Step1Cook udon noodles as directed on package; drain and rinse well under cold water.
-
Step2Meanwhile, 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.
-
Step3In 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
2Tips from the Betty Crocker Kitchens
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