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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This veg-packed miso soup is ready in 15 minutes and loaded with plant-based goodness like tofu, edamame and udon noodles.
1 Cook udon according to packet directions. Drain and distribute evenly between 2 bowls.
2 In a medium saucepan bring 2½ cups water to the boil, and reduce heat to medium simmer. Add carrot, beans, edamame, corn and cabbage. Add miso paste and stir through until combined. Add tofu and simmer for 2 minutes.
3 Remove from heat and stir through mung bean sprouts. Pour soup over noodles and garnish with spring onion and red chilli flakes, if using, to serve
Calories 430 cal
Kilojoules 1800 kJ
Total fat 11 g
Saturated fat 1.3 g
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