Asian Veggie Noodle Bowl

Noodle bowls are a soothing technique to get by way of a pair extra days of chilly climate. This vegetarian Asian noodle bowl is low fats, low ldl cholesterol, and full of antioxidants. For those who want a gluten-free model, tamari is an efficient substitute for soy sauce.

Servings: 2

Vitamin Info

  • Energy: 338
  • Fats: 4g
  • Saturated Fats: 0g
  • Ldl cholesterol: 0mg
  • Sodium: 494mg
  • Carbohydrates: 68g
  • Fiber: 4g
  • Protein: 7g


  • 4 oz rice noodles
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • 3 garlic cloves, smashed
  • 1 tsp finely minced contemporary ginger
  • 8 oz shiitake mushrooms, sliced
  • 1/2 tsp miso paste
  • 1/2 tsp rice vinegar
  • 1 tbsp reduced-sodium soy sauce or tamari
  • 1 tsp honey
  • 1/4 tsp crushed crimson pepper flakes
  • 2 scallions, chopped (reserve some for garnish)
  • 1 tsp sesame oil
  • 2 cups chopped kale
  • Chili pepper slices, for garnish
  • Recent mint leaves, for garnish
  • Recent basil leaves, for garnish


  1. Cook dinner the rice noodles in response to package deal instructions. Drain and rinse the noodles. Put aside.
  2. In a big saucepan, mix the vegetable broth and the water and convey to a boil.
  3. Add the garlic, ginger, mushrooms, miso paste, rice vinegar, soy sauce, honey, crushed red-pepper flakes, scallions, and sesame oil. Scale back warmth and simmer for 10 minutes.
  4. Add the kale and the noodles and proceed to cook dinner till warmed by way of and the kale is softened. Take away smashed garlic.
  5. Serve topped with reserved scallions, chili pepper slices, mint leaves, and basil leaves.

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