Japanese Vegetable Noodle Soup

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 6 servings

64 oz low sodium chicken or vegetable broth

3 Tbsp low sodium soy sauce

1 (1-inch) piece fresh ginger

2 cup bok choy, sliced or 2 cup Napa cabbage, sliced

2 cup mushrooms, sliced

2 carrots, sliced on the diagonal

8 (16 oz) extra-firm tofu, drained and cubed

6 oz ramen noodles, flavor packet discarded

4 scallions, thinly sliced

½ lime, juiced

¼ cup cilantro, mint or basil, chopped

6 oranges, mint or basil, chopped cut into wedges, for serving

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