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August 09, 2021

Healthy Recipe: Asian Veggie and Edamame Noodle Soup

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Asian Veggie and Edamame Noodle Soup TOM D'INTINO/for PhillyVoice

Add a kick of flavor to dinner one night this week with this Asian veggie and edamame noodle soup recipe. It’s packed with nutritious ingredients and can be made in a made in less than 30 minutes!

Asian Veggie and Edamame Noodle Soup – makes 4 servings

• 4 garlic cloves, sliced
• 2 tablespoons of sesame oil
• 1 small white onion, chopped
• 1 cup of carrots, sliced
• 8 cups of water
• ¼ cup of miso (paste)
• 1 tablespoon of hot water
• 1 tablespoon of red reishi extract powder
• 2 tablespoons of fresh ginger, roughly chopped
• 1 teaspoon of fish sauce (optional)
• 1 tablespoon of hemp seeds (any nuts or seeds will work)
• 1 bunch of small scallions, finely chopped
• 1 cup of Nori
• 4 cups of Swiss chard, stems removed and discarded, leaves chopped


  1. Whisk the 1/4 cup miso paste mixed with 1 Tbsp. hot water.
  2. Prepare and measure all ingredients. Place a medium soup pot on stove, medium-high heat.
  3. Add sesame oil, garlic and onion. Cook down for 2-3 minutes, careful not to burn garlic.
  4. Add carrots, cook an additional 4 minutes, stirring occasionally.
  5. While cooking, add miso paste to a small bowl with 1 Tbsp. hot water, whisk until smooth then add to pot.
  6. Add water, reishi, ginger, fish sauce, Worcestershire, simmer for 5-7 minutes.
  7. Add scallions, nori and Swiss chard, simmer for additional 5 minutes.
  8. Scoop into 4 bowls and enjoy!

Nutritional Information:
Calories: 348
Protein: 31g
Fiber: 14g
Carbs: 2.6g
Potassium: 1,657mg
Sodium: 375mg

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