Directions:
- Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.
- Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes.
- Strain broth through a sieve into a bowl; discard solids. Add miso to broth, stirring well with a whisk. Add tofu. Cover and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; sauté 3 minutes or until browned. Add to broth mixture.
- Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
- Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving.
- Garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.27 Kcal (1014 kJ) | ||
| Calories from fat | 81.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 14% | |
|---|---|---|---|
| Sodium | 897.48mg | 37% | |
| Potassium | 225.93mg | 5% | |
| Total Carbs | 32.75g | 11% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 9.31g | 19% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 147.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 47.53 Kcal (199 kJ) | ||
| Calories from fat | 15.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 14% | |
|---|---|---|---|
| Sodium | 176.09mg | 37% | |
| Potassium | 44.33mg | 5% | |
| Total Carbs | 6.42g | 11% | |
| Sugars | 0.48g | 10% | |
| Dietary Fiber | 0.66g | 13% | |
| Protein | 1.83g | 19% | |
| Vitamin C | 0.5mg | 4% | |
| Iron | 0.4mg | 13% | |
| Calcium | 28.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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