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Miso Eggplant and Gluten-Free Noodle Soup
FOOD MATTERS14Ingredients
25Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. toasted sesame oil
- 1 eggplant (medium, cut into cubes)
- 1/3 cup tamari
- 7 mushrooms (sliced)
- 2 Tbsp. ginger (finely grated)
- 6 cups water (1.5 litres boiled)
- 1/3 cup miso paste (brown rice)
- 4 cloves garlic (finely chopped)
- 1 carrot (small, grated)
- 45 grams rice vermicelli (wholemeal)
- 2 handfuls baby spinach
- 1 handful coriander (roughly chopped)
- pepper (to taste)
- toasted sesame seeds (to garnish, optional)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium2260mg94% |
| Potassium710mg20% |
| Protein10g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A70% |
| Vitamin C15% |
| Calcium10% |
| Iron15% |
* 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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