Soup

Asian Veggie and Edamame Noodle Soup

Asian vegetable soup
Serving Size
1 bowl
Servings
4

Ingredients

4
garlic, sliced
2 Tbsp.
sesame oil
1 small
white onion, chopped
1 cup
carrots, sliced
8 cups
water
1/4 cup (paste)
miso
1 Tbsp.
hot water
1 Tbsp.
Red Reishi extract powder
2 Tbsp.
fresh ginger, roughly chopped
1 tsp.
fish sauce (optional)
1 Tbsp.
hemp seeds, any nuts or seeds will work
1 bunch
small scallion, finely chopped
1 cup
Nori
4 cups
Swiss chard, stems removed and discarded, leaves chopped
Directions
  1. Whisk the 1/4 cup miso paste mixed with 1 Tbsp. hot water.
  2. Prepare and measure all ingredients. Place a medium soup pot on stove, medium-high heat.
  3. Add sesame oil, garlic and onion. Cook down for 2-3 minutes, careful not to burn garlic.
  4. Add carrots, cook an additional 4 minutes, stirring occasionally.
  5. While cooking, add miso paste to a small bowl with 1 Tbsp. hot water, whisk until smooth then add to pot.
  6. Add water, reishi, ginger, fish sauce, Worcestershire, simmer for 5-7 minutes.
  7. Add scallions, nori and Swiss chard, simmer for additional 5 minutes.
  8. Scoop into 4 bowls and enjoy!

Nutrition Information

Sodium 375 mg
Protein 31 g
Fiber 14 g
Carbs 2.6 g
Calories 348
Potassium 1657 mg
Do it Better Wellness LLC

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