Vegetable-Miso Soup
Garlicky Edamame
Ingredients
- 1 (16-oz) pkg whole grain linguine
- 1 (6-inch) piece ginger, peeled and cut into ¼-inch slices
- 3 cloves garlic, quartered
- 2 (32-oz) cartons low sodium vegetable broth
- 1 small bunch cilantro
- 2 cups thinly sliced bok choy
- ¼ tsp cayenne pepper
- ½ tsp less sodium soy sauce
- 1 Tbsp organic red miso paste
- 1 (10-oz) pkg shredded carrots
- 1 (8-oz) pkg sliced mushrooms
- 2 green onions, thinly sliced
Instructions
- Cook pasta according to package directions.
- Meanwhile, heat a large Dutch oven over medium-high heat. Add ginger; cook 2 minutes, stirring.
- Add garlic; cook 1 minute, stirring often. Add broth; bring to a boil, scraping pot to loosen any browned bits. Stir in cilantro.
- Reduce heat to medium; simmer 15 minutes. Remove and discard ginger, garlic, and cilantro.
- Add bok choy, cayenne, and soy sauce to pot; cook 1 to 2 minutes or until bok choy is tender. Remove from heat.
- Ladle 1 cup broth into a heat-proof glass bowl; stir in miso until well blended. Return miso mixture to vegetable broth mixture, stirring to combine.
- Divide pasta among 6 bowls; top with broth, carrots, mushrooms, and onions.
Side Dish Ingredients
- 3 (10-oz) pkg frozen edamame pods
- 2 Tbsp less sodium soy sauce
- 1 tsp pure maple syrup
- 2 cloves garlic, minced
Side Dish Instructions
- Microwave edamame according to package directions. Combine soy sauce, syrup, and garlic; drizzle over edamame.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
196
|
537
|
| Fat (g) | 3 | 7 | 10 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 14 | 19 | 33 |
| Carb (g) | 69 | 16 | 85 |
| Fiber (g) | 12 | 11 | 23 |
| Sodium (mg) | 433 | 221 | 654 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 0 | 3 | 3 |
Plant Based Meal Plan
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