January 13, 2015
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.
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!
Nutritional Facts
Servings2
Calories Per Serving510
Total Fat2g3%
Sugar7gN/A
Saturated0.4g2.1%
Protein18g36%
Carbs104g35%
Vitamin A287µg32%
Vitamin B60.3mg15.2%
Vitamin C7mg12%
Vitamin E0.5mg2.7%
Vitamin K17µg22%
Calcium72mg7%
Fiber7g27%
Folate (food)47µgN/A
Folate equivalent (total)47µg12%
Iron2mg13%
Magnesium86mg22%
Monounsaturated0.3gN/A
Niacin (B3)3mg14%
Phosphorus274mg39%
Polyunsaturated0.8gN/A
Potassium531mg15%
Riboflavin (B2)0.1mg8.2%
Sodium1036mg43%
Thiamin (B1)0.2mg11.5%
Zinc2mg14%