Heat oil in a large saucepan over medium heat. Add carrot, green onions, ginger, and garlic. Cook and stir 1 minute. Add broth. Bring mixture to boiling; reduce heat. Simmer, covered, 5 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Light, warm, and refreshing, this soup is great as a starter, side, or main dish.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. sesame oil | ||
| 1 c. shredded carrot | ||
| ⅓ c. green onions, thinly sliced | ||
| 1 tsp. fresh ginger, grated | ||
| 1 tsp. fresh ginger, minced | ||
| 8 c. reduced-sodium vegetable broth | ||
| 8 oz. shelled edamame, thawed if frozen | ||
| 4 oz. udon noodles, dry | ||
| 1 tbsp. Hy-Vee light soy sauce | ||
| 1 tsp. chili garlic sauce | ||
| 2 c. baby spinach, chopped |
Things To Grab
- Large saucepan with lid
Directions
Add edamame, noodles, soy sauce, and chili garlic sauce. Simmer, covered, 10 minutes, or until noodles are tender. Add spinach and cook until slightly wilted. Serve immediately.
Nutrition facts
Servings
160 Calories per serving
1 2/3 c.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 610mg
- Total Carbohydrates: 23g
- Protein: 7g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 8%