Shirataki Vegetable Noodle Soup

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Shirataki Vegetable Noodle Soup
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
510
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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!

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.

Nutritional Facts

Total Fat
2g
3%
Sugar
7g
N/A
Saturated Fat
0.4g
2.1%
Protein
18g
36%
Carbs
104g
35%
Vitamin A
287µg
32%
Vitamin B6
0.3mg
15.2%
Vitamin C
7mg
12%
Vitamin E
0.5mg
2.7%
Vitamin K
17µg
22%
Calcium
72mg
7%
Fiber
7g
27%
Folate (food)
47µg
N/A
Folate equivalent (total)
47µg
12%
Iron
2mg
13%
Magnesium
86mg
22%
Monounsaturated
0.3g
N/A
Niacin (B3)
3mg
14%
Phosphorus
274mg
39%
Polyunsaturated
0.8g
N/A
Potassium
531mg
15%
Riboflavin (B2)
0.1mg
8.2%
Sodium
1036mg
43%
Thiamin (B1)
0.2mg
11.5%
Zinc
2mg
14%