Some days, you just want to eat a big meal, as big as possible. Some days, you open myfitnesspal and see you only have 100 calories left for dinner. Some days, you want warm, comforting food in front of you as quickly as possible. On those days, this is what I make.
This soup banks on two of my favorite ingredients: Miso & Easy paste and Shirataki noodles. Miso & Easy is a miso soup starter than incorporates bonito flakes to mimic the taste of restaurant miso soup. No, I am not a spokesperson, I just really love it.
Strangely enough, I buy mine at Bed Bath and Beyond - if you haven't checked out their new international food section, you're missing out! That being said, it's probably easier to buy it on Amazon. (Yep, there's a vegetarian / low sodium version, but I've never tried it.)
This soup also includes Shirataki noodles in all of their nearly-zero-calorie glory. I won't go into my love for them in detail here, as I've done elsewhere. I also throw in any vegetables I have on hand; I prefer to have at least scallions and spinach, but I've used broccoli, squash, kale, peas, and corn. Frozen vegetables are also a perfectly acceptable, don't feel bad for not having fresh veggies on hand.
It's hard to convey just how much food this is and just how satisfying it is. Let's be real, I ate this out of a pyrex serving bowl that I filled up twice. Just learn from my mistakes and be don't overfill your bowl and spill your soup on the floor.
Miso Noodle Soup
Serving Size: 1 GIANT Bowl
Nutrition: 100 Calories | 7g Protein | 0g Fat
Time to Food: prep time + cook time
- 3 TBSP Miso & Easy
- 8oz Shirataki Noodles
- Handful of Spinach (substitute kale or any other leafy greens)
- Handful of Scallions(throw in any other veggies you like - mushrooms, peppers, broccoli)
- Splash of Soy Sauce
- Splash of Sriracha
- Bring Miso & Easy + 2-3 cups of water to a boil.
- Add shirataki noodles. (I buy the noodles that come suspended in liquid, which can taste odd - I like to prep them by draining them, microwaving for a minute, rinsing, microwaving for a minute, then rinsing again. Takes out the weird flavor completely.
- After a few minutes, add vegetables and soy/sriracha to taste. (If you have heavier veggies - mushrooms, broccoli, etc - put those in first. Leafy greens and scallions go in last.)
- Once your greens are wilted, take off the heat and eat!
This soup makes a great version of my lunch noodle soup!