Nutritional Info

Nutrition Facts

Serving Size 1 (30g)

Calories 46
Calories from Fat 20 (43%)
Amount Per Serving %DIV
Total Fat 2.2g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 66.1mg 3%
Potassium 88.8mg 2%
Total Carbohydrate 5.2g 2%
Dietary Fiber 0.8g 3%
Sugars 0.2g
Protein 1.6g 3%

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Recipe Description
In Japan, many people sip a bowl of miso soup for breakfast, but in the United States, we usually enjoy it as a light first course before a Japanese dinner.  This atypical miso recipe uses a flavorful vegetable stock, creating a soup base that is robust and easy to make.  The addition of udon noodles makes the soup substantial enough for a light lunch.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2 Dash(ds)  soy sauce or tamari, to taste
2 Ounce(oz)  dried udon noodles, or linguine, cooked according to package directions
1/2 Cup(c)  scallions, including white and 3 inches of green, thinly sliced
3 Tablespoon(T)  red miso
1   large carrot, thinly sliced on an angle
1 Tablespoon(T)  fresh ginger, grated and peeled
2 Teaspoon(t)  garlic, minced
1 Tablespoon(T)  toasted sesame oil
8 Cup(c)  shiitake vegetable stock


Pour the stock into a large saucepan and let come to a boil over high heat.  Meanwhile, heat the sesame oil in a small skillet over low heat.  Add the garlic and ginger and cook, stirring frequently, until the garlic is soft and fragrant but not browned, about 2 minutes.  When the stock is boiling, add the garlic mixture and the carrot.  Lower the heat to medium low and let simmer until the carrot is tender, about 10 minutes.  Add the miso and whisk to combine.  Add the scallions and udon noodles and cook until heated through, 2 to 3 minutes.  Do not let the soup boil or it will become cloudy.  Season the soup with soy sauce to taste.  Serve hot.

Additional notes

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