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EatingWell
Japanese-Inspired Chicken Noodle Soup
This healthy, Japanese-inspired chicken noodle soup recipe is made with udon noodles and gets a hit of umami flavor from a swirl of miso at the end. To make the miso easier to stir into the soup, combine a little bit of the hot broth with the thick miso to thin it before adding to the rest of the soup.

Ingredients
Directions
Tips
Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside refrigerated tofu. It keeps in the refrigerator for at least a year.
Tips
To make ahead: Cover and refrigerate, without the noodles and miso, for up to 3 days. To serve, stir in noodles and reheat, then stir in miso.
Nutrition Facts
Serving Size:
1 1/2 cups Per Serving:
242 calories; protein 24.3g; carbohydrates 20.2g; dietary fiber 3g; sugars 5g; fat 7.4g; saturated fat 1.5g; cholesterol 45.1mg; vitamin a iu 5384IU; vitamin c 13.3mg; folate 25.3mcg; calcium 45.8mg; iron 1.8mg; magnesium 38.5mg; potassium 607.9mg; sodium 787.3mg; thiamin 0.1mg.
Exchanges:
2 1/2 lean protein, 1 1/2 vegetable, 1/2 fat, 1/2 starch
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