Spinach and Eggplant Noodle Miso Soup

Gourmande in the Kitchen
12Ingredients
110Calories
35Minutes

Ingredients

  • 5 cups water
  • 1 piece kombu (about 4 to 5 inches, rinsed and lightly wiped)
  • 1 inch fresh ginger (piece, peeled and finely minced)
  • 1 garlic clove (medium, finely minced)
  • 2 shitake mushrooms (large or 4 small, stems removed, thinly sliced)
  • 1 chinese eggplant (or long or two smaller Japanese)
  • 1/2 lemon
  • 2 handfuls baby spinach leaves
  • 2 tablespoons gluten (light-colored, yellow organic, free miso)
  • 2 teaspoons coconut aminos (or gluten-free tamari)
  • 2 scallions (white and light-green parts only, thinly sliced)
  • toasted sesame seed (for drizzling)
Read Directions

NutritionView more

110Calories
Sodium2%DV45mg
Fat3%DV2g
Protein18%DV9g
Carbs6%DV17g
Fiber32%DV8g

PER SERVING *

Calories110Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium45mg2%
Potassium550mg16%
Protein9g18%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber8g32%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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