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, halved
- 1 Tbsp olive oil
- 2 (32-oz) cartons vegetable broth
- 1 cup cilantro leaves
- 2 cups thinly sliced bok choy
- ½ tsp less sodium soy sauce
- ¼ tsp cayenne pepper
- 1 Tbsp organic red miso paste
- 1 (16-oz) pkg sliced mushrooms
- 1 (10-oz) pkg shredded carrots
- 2 green onions, thinly sliced
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook ginger and garlic in hot oil large Dutch oven over medium-high heat 2 minutes, stirring.
- Add broth, and bring to a boil, scraping bottom of pot to loosen any browned bits. Stir in cilantro.
- Reduce heat to medium; simmer 15 minutes. Discard ginger, garlic, and cilantro.
- Add bok choy, soy sauce, and cayenne to pot; cook 1 to 2 minutes or until bok choy is tender. Remove from heat.
- Add 1 cup broth into a medium heat-proof bowl; stir in miso until blended. Return miso mixture to pot with vegetable broth mixture, stirring to combine.
- Divide pasta, mushrooms, carrots, and onions among 6 bowls; top with broth.
Side Dish Ingredients
- 3 (10-oz) pkg frozen edamame pods
- 2 Tbsp less sodium soy sauce
- 2 tsp maple syrup
- 2 cloves garlic, minced
Side Dish Instructions
- Cook edamame according to package directions. Whisk together soy sauce, syrup, and garlic in a small bowl; drizzle over edamame.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
199
|
551
|
| Fat (g) | 5 | 7 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 14 | 20 | 34 |
| Carb (g) | 67 | 17 | 84 |
| Fiber (g) | 11 | 11 | 22 |
| Sodium (mg) | 1155 | 221 | 1376 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 0 | 3 | 3 |
Plant Based Meal Plan
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