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Miso Noodle Soup

Meghan Telpner
  • minutes
  • Serves

INGREDIENTS

4 cups

water

1/4 cup

medium soybean miso (could also use brown rice miso or white miso)

1/2

pkg tempeh, cut in 1/4-inch (5 mm) cubes

2 tbsp

tamari

1

sheet nori (optional)

1 cup

choice of veggies, sliced (carrot, celery, cabbage, broccoli, cauliflower etc)

1 1/2 cups

Rice noodles (about ¼ of a packet)

Cilantro to garnish