Miso Noodle Soup

Name: Miso Noodle Soup
Total time: 20 min
Yield: 4
Ingredients: 8 c. water; 1 tsp. sugar; 1/2 c. miso paste; 4 oz. thin rice noodles; 5 oz. baby spinach; 1 lb. silken or soft tofu, cut into small cubes; 2 tsp. sesame oil; 2 hard-cooked eggs, halved

By The Good Housekeeping Test KitchenPublished: Nov 2, 2015

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Mike Garten

Yields:

Total Time:

20 mins

Miso paste gives this bowl 'o comfort a serious umami boost.

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Ingredients

8 cups water
1 tsp. sugar
1/2 cup miso paste
4 oz. thin rice noodles
5 oz. baby spinach
1 lb. silken or soft tofu, cut into small cubes
2 tsp. sesame oil
2 hard-cooked eggs, halved

Directions

1. Step 1In 4-quart saucepot, heat water and sugar to boiling on high. Reduce heat to medium.
2. Step 2In medium whisk miso paste and 1/2 cup boiling water from pot until smooth. To pot, add rice noodles; cook until tender, stirring. Add spinach, tofu, and sesame oil, miso mixture, stirring until spinach wilts. Serve with eggs.

About 330 cals, 17 g protein, 38 g carbs, 13 g fat (2 g fat), 3 g fiber, 1,375 mg sodium.

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