Seafood Miso Noodle Soup

Featured in the Honolulu Star-Advertiser on May 22, 2013.



Seafood Miso Noodle Soup

  • 4 ounces dried rice noodles (available in the Asian section)
  • 3 ounces fresh enoki mushrooms
  • 2 bok choy (Chinese cabbage), leaves separated
  • 10 ounces assorted seafood (fish, shrimp, scallops)
  • 1 stalk green onion, sliced
  • 4 cups low sodium chicken broth
  • 2 tablespoons white miso paste (available in the Asian section)


Soak the rice noodles in a bowl of cold water. In a pot, bring the broth to a simmer. Add in the vegetables, mushrooms and seafood. Cook for 2-3 minutes or until the seafood is almost cooked through. Drain the rice noodles and add to the simmering broth. Cook for 30 seconds then turn off the heat. Stir in the miso paste. Divide into bowls and garnish with green onions. Makes 2 servings.

Approximate Nutrient Analysis per serving:
420 calories, 4.5 g fat, 1 g saturated fat, 50 mg cholesterol, 950 mg sodium, 67 g carbohydrate, 2 g fiber, 4 g sugar, 29 g protein


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