Noodle bowls are a soothing way to get through the last chilly days of winter. This vegetarian noodle bowl is low fat, low cholesterol and filled with antioxidants. If you are looking for a gluten free version, tamari is a good substitute for the soy sauce.
4 oz rice noodles
2 cups low-sodium vegetable broth
1 cup water
3 garlic cloves, smashed
1 tsp finely minced fresh ginger
8 oz shiitake mushrooms, sliced
1/2 tsp miso paste
1/2 tsp rice vinegar
1 Tbsp reduced-sodium soy sauce or tamari
1 tsp honey
1/4 tsp crushed red pepper flakes
2 scallions, chopped (reserve some for garnish)
1 tsp sesame oil
2 cups chopped kale
Chili pepper slices, for garnish
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish
Cook the rice noodles according to package directions. Drain and rinse the noodles. Set aside.
In a large saucepan, combine the vegetable broth and the water and bring to a boil. Add the garlic, ginger, mushrooms, miso paste, rice vinegar, soy sauce, honey, crushed red-pepper flakes, scallions and sesame oil. Reduce heat and simmer for 10 minutes.
Add the kale and the noodles and continue to cook until warmed through and the kale is softened. Remove smashed garlic.
Serve topped with reserved scallions, chili pepper slices, mint leaves and basil leaves.
Serving size: 1 1/2 cups
Calories: 338; Fat: 4g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 494mg; Carbohydrates: 68g; Fiber: 4g; Protein: 7g
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Date Last Reviewed: December 31, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor