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5 from 1 vote

Miso Noodle Bowls With Tofu and Mushrooms

Easy, healthy, comfort food
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Asian
Servings: 4 servings
Calories: 192kcal

Ingredients

  • ¼ cup of dried wild mushrooms soaked in 1 cup hot water
  • 1 tablespoon olive oil
  • 1 cup sliced Baby Bella mushrooms
  • 1 small onion diced
  • 1 large clove of garlic minced
  • 2 teaspoons fresh minced ginger
  • 32 ounces low sodium vegetable or beef broth
  • 1 tablespoon miso paste mixed with 1 cup hot water
  • 8 ounce package firm baked teriyaki tofu
  • 3 ounces of dried soba noodles
  • ¼ cup fresh chopped parsley

Instructions

  • Soak wild mushrooms in hot water for at least 20 minutes, or until softened. Drain mushrooms through a coffee filter, reserving liquid. Rinse mushrooms to remove any remaining sandy grit. Chop mushrooms.
  • In a stock pot of dutch oven, heat oil over medium high heat, and add wild mushrooms, Baby Bellas, onion, garlic and ginger. Salute until mushrooms have given up their liquid and onions are softened - about 5 minutes.
  • Add mushroom broth, vegetable or beef broth, and miso-water mixture and stir well. Bring to a boil, and reduce heat and let simmer for about 10 minutes.
  • Cut tofu into 1-inch pieces and add to the soup.
  • Add soba noodles, and cook until noodles are softened.
  • Add parsley, and taste and adjust seasoning by adding additional miso, 1 teaspoon at a time.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 677mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 2mg