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Korean Vegetable Soup with Clear Noodles
Source: dLife

Mixed vegetables and clear noodles in a light broth.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 Starch
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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2 oz  Pasta, cellophane, dry
4 cup  low sodium vegetable broth
1 each  small carrots, fresh, 5 1/2" long
4 each  medium garlic cloves
3 tbsp  low sodium soy sauce
1 tbsp  rice vinegar
2 tsp  fresh ginger root
1 quart  cold water
1 each  small zucchini
2 cup  chopped bok choy
1 tbsp  miso
1 tsp  sesame oil
1 pinch  sesame seeds
1 pinch  chopped scallions
  1. Drain the cellophane noodles and cut them into 3- to 4-inch lengths and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, evenly divide the noodles among the soup bowls, ladle the soup over the noodles, and garnish with sesame seeds and scallions.

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