Eastern Vegetable Noodle Soup

asian-soupMiso and garlic-infused vegetable broth makes a tasty base for instant ramen noodles and fresh vegetables. No need for the sodium-heavy flavor packets. Tofu adds protein and texture and soaks up the flavor of the broth.

TIP: Note that you can make this recipe even healthier by choosing both reduced-fat tofu and reduced-fat ramen noodles.

  • 3 cups water
  • 1 (14.5-ounce) can vegetable broth
  • 1 (12-ounce) package extra firm tofu, cut into 1/2-inch cubes
  • 1 large carrot, cut into 1/4-inch dice
  • 2 tablespoon miso paste
  • 1-1/2 tablespoons soy sauce
  • 2 cloves garlic, crushed
  • 2 cups chopped broccoli florets
  • 1 cup snow peas, trimmed
  • 1/2 cup sliced mushrooms
  • 2 packages instant ramen noodles
  • 1/4 teaspoon salt
  • 1 teaspoon crushed red pepper flakes


Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot. Bring to a boil, cover and reduce heat. Simmer for 20 minutes. Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables are tender-crisp. Add ramen noodles (discard the seasoning packets!) and salt. Simmer for 3 minutes, stirring occasionally, or until noodles are done. Serve warm garnished with red pepper flakes.

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Nutrition Information

Eastern Vegetable Noodle Soup

Servings per Recipe:

Amount per Serving

Calories:  280

Calories from Fat:  

Total Fat:  12g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  820mg

Carbohydrates:  29g

Dietary Fiber:  5g

Protein:  20g

Sugars:  5g

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