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

Source: Parents Magazine

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Credit: Jen Causey

Recipe Summary

active:
20 mins
total:
25 mins
Servings:
4
Yield:
12 cups total
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 8g; saturated fat 1g; carbohydrates 61g; mono fat 1g; poly fat 1g; insoluble fiber 7g; sugars 7g; protein 20g; vitamin a 4896.5IU; vitamin c 7.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 72.4mcg; sodium 1313mg; potassium 359mg; calcium 106mg; iron 2mg.
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