You can find miso paste in the healthy or organic section of your grocery store or health food store. Bulk food stores carry it as well. Look for the lighter coloured pastes like white, yellow or red as they are less salty tasting and lighter in flavour.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011. 

• 5 mL (1 tsp) canola oil
• 3 green onions, thinly sliced
• 1 large clove garlic, minced
• 1 large carrot, thinly sliced
• 1 parsnip, thinly sliced
• 250 mL (1 cup) thinly sliced mushrooms
• 1 L (4 cups) no salt added chicken broth
• 500 mL (2 cups) water
• 500 mL (2 cups) egg yolk free noodles
• 15 mL (1 tbsp) miso paste
• 125 mL (1/2 cup) frozen peas
• 15 mL (1 tbsp) chopped fresh basil or coriander (optional)

Directions

1. In saucepan, heat oil over medium heat and cook green onions and garlic for about 2 minutes or until softened. Stir in carrot, parsnip and mushrooms. Add vegetable broth, water and miso; bring to a boil. Add noodles and cook, stirring occasionally for about 8 minutes or until noodles are tender but firm. Add peas and basil, if using, and cook for 1 minute or until peas are hot.

Posted: January 2012

per serving

• Calories: 130
• Protein: 7 g
• Total Fat: 2 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
• Carbohydrate: 22 g
  • Fibre: 3 g
  • Sugars: 3 g
• Sodium: 173 mg
• Potassium: 317 mg