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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Korean Vegetable Soup with Clear Noodles

Source: dLife

Mixed vegetables and clear noodles in a light broth.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	126.1

Total Carbs	21.1 g

Dietary Fiber	1.8 g

Sugars	2.8 g

Total Fat	2.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	249.4 mg

Protein	2.3 g

Sodium	636.7 mg

Dietary Exchanges 2.1 Fat, 0.7 Vegetables, 0.7 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Drain the cellophane noodles and cut them into 3- to 4-inch lengths and set aside.
In a soup pot, bring the vegetable stock to a boil and add the carrots, garlic, soy sauce, rice vinegar, and ginger. Lower the heat and simmer, uncovered, for about 5 minutes.
In a separate pot, bring about a quart of water to a boil. Meanwhile, stir the zucchini and the bok choy into the simmering vegetable stock and cook for 4 minutes, until the vegetables are just tender.
In a bowl, mash the miso with 3 tablespoons of the hot soup broth to make a thick sauce and return it to the soup. Add the sesame oil.
When the water is boiling, add the soaked cellophane noodles into the pot and cook for 2 or 3 minutes, until just tender, and drain.
To serve, evenly divide the noodles among the soup bowls, ladle the soup over the noodles, and garnish with sesame seeds and scallions.