Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 1 Tbsp wakame
- 2 Tbsp soy sauce
- 1 Tbsp miso paste
- 1 package shirataki noodles
- 1 Tbsp ichimi togarashi (Japanese chili mix)
- 1/4 package soft tofu, cut into 1” cubes
- 1 cup enoki, root & soil discarded (roughly one package)
- 1–2 sprigs green onions, chopped
- 1 small carrot, shaved with a peeler
Instructions
- In a soup pot, bring water to a boil on medium high heat. Add the wakame & soy sauce.
- When broth is brought to a boil, turn the heat down to a simmer on medium heat. Add miso paste & stir until dissolved into soup.
- Add the shirataki noodles & simmer for 2 minutes.
- Add the remaining ingredients: ichimi togarashi, tofu, enoki, scallions, & carrot. Simmer until enoki is tender. Remove from heat & serve. Top with more carrot shavings or scallions if desired.
- Prep Time: 5
- Cook Time: 10
- Category: Mains
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 162
- Sugar: 4
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Protein: 8
- Cholesterol: 0
Keywords: shirataki, vegan, noodles, noodle soup, soup, vegetarian, vegan, healthy, vegetables, miso, asian