Edamame Asian Noodle Soup
Ingredients
- ½ (16-oz) pkg whole-grain spaghetti
- 1 red bell pepper, sliced
- 6 green onions, chopped and divided
- 1 (16-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- 1 Tbsp ginger paste
- 2 Tbsp dark sesame oil
- 7½ cups low-sodium vegetable broth
- 2 Tbsp soy sauce
- 1 Tbsp miso paste
- 1 (16-oz) pkg frozen shelled edamame, thawed
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook bell pepper, white parts of green onion, mushrooms, garlic, and ginger paste in hot oil in a large Dutch oven over medium heat 5 minutes or until tender.
- Stir in broth, soy sauce, and miso paste; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in green onion tops, edamame, and pasta; simmer 3 minutes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
353
|
353
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 18 | 18 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 651 | 651 |
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