Shirataki Vegetable Noodle Soup

Shirataki Vegetable Noodle Soup
By
Contributor
Shirataki Vegetable Noodle Soup

Nasoya.com

Shirataki Vegetable Noodle Soup

Chicken noodle soup has met its vegetarian match; tofu noodles add protein and flavor to a cozy, filling soup. Recipe courtesy of Nasoya.

2
Servings
80
Calories Per Serving
Deliver Ingredients

Ingredients

  • package shirataki fettuccine noodles, such as Nasoya Pasta Zero
  • 2  Cups  reduced sodium vegetable broth
  • ½  Cup  chopped carrots
  • ½  Cup  chopped green beans
  • ¼  Cup  chopped onions
  • ¼  Cup  chopped celery
  • Salt and pepper

Directions

Drain and rinse the noodles. Cut the noodles in half. In a pot, add the broth, carrots, green beans, onions, and celery, and bring to a boil. Reduce the heat to medium, and cook until vegetables are tender, about 7 minutes.

Add the noodles to the pot and cook for 5 minutes. Season with salt and pepper. Enjoy!

Nutritional Facts

Total Fat
1g
1%
Cholesterol
8mg
3%
Carbohydrate, by difference
13g
10%
Protein
5g
11%
Sodium, Na
384mg
26%
Water
179g
7%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.