Miso paste flavors the soup, while precooked tofu cuts simmering time.

Source: Parents Magazine
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Ingredients

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Directions

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  • Boil the ramen noodles in water according to package instructions. Drain and divide among 4 bowls.

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  • In a pot, combine broth, miso paste, soy sauce, sesame oil, and squash. Boil until squash is fork-tender, 3 to 5 minutes. Add edamame, tofu cubes, and baby corn to pot, and cook until heated through, 30 seconds more. Remove from heat and ladle the hot broth mixture into each bowl of noodles. Top each bowl with grated carrot and cilantro. Serve with Sriracha, if desired.

Nutrition Facts

395 calories; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 1313 mg sodium. 359 mg potassium; 61 g carbohydrates; 7 g fiber; 7 g sugar; 20 g protein; 0 g trans fatty acid; 4897 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 72 mcg folate; 0 mcg vitamin b12; 106 mg calcium; 2 mg iron;

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