Miso Soup with Coconut Noodles
Miso Soup with Coconut Noodles serves: 4
Prep time: 15 minutes | Cook time: 7 minutes | Total time: 22 minutes
Ingredients:
- 2 1/2 Tbsp dark barley miso
- 4 1/2 cups (1080 ml) coconut water or filtered water
- 1 Tbsp wheat-free tamari
- 1 Tbsp toasted sesame oil
- 2 garlic cloves
- 1 1/2 Tbsp chopped fresh ginger
- 1 1/2 Tbsp chopped lemongrass
- 1 carrot, shredded
- 1/4 cup (25 g) thinly sliced snow peas
- 1/4 cup (28 g) finely chopped red bell pepper
- 1/3 cup (27 g) thinly sliced fresh coconut meat or zucchini noodles
- 2 Tbsp thinly sliced green onion
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In high-speed blender, blend miso, coconut water, tamari, oil, garlic, ginger and lemongrass until liquefied.
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Slowly pour the mixture through a fine mesh strainer with an even stream, to avoid creating foam.
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Combine and mix all veggies and coconut meat with soup.
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In a small soup pot, place mixture and heat on low until warm to the touch.
Nutrition Information Per Serving:
145 calories, 6.9 g total fat, 3.1 g saturated fat, 1.8 g polyunsaturated fat, 1.6 g monounsaturated fat, 0 mg cholesterol, 734 mg sodium, 594 mg potassium, 17.5 g total carbohydrates, 5 g fiber, 9.5 g sugar, 4.5 g protein, 3% calcium, 5% iron
