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Japanese Eggplant Miso Noodle Soup
CONNOISSEURUS VEG13Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. vegetable oil (divided)
- 1/2 lb. extra firm tofu (drained, pressed for at least 20 minutes, and cut into 1 inch cubes)
- 1 tsp. toasted sesame oil
- 3 garlic cloves (minced)
- 1/2 Tbsp. ginger (fresh grated)
- 2 Japanese eggplants (medium, about 1/2 lb. total, cut into 1/2 inch cubes)
- 5 cups water
- 3 oz. vermicelli (rice noodle)
- 1/4 cup white miso paste
- 2 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 3 scallions (chopped)
- 2 tsp. toasted sesame seeds
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol |
| Sodium1120mg47% |
| Potassium820mg23% |
| Protein17g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium45% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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