Miso soup with somen noodles
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast.
Miso soup with pork belly and actual somen noodles; 6 servings.
6 servingsFinal yield 3,040 g
Ingredients
- 300 gNoodles, japanese, somen, dry
- 100 gMiso
- 1,200 gSoup, chicken broth, low sodium, canned
- 350 gPork, fresh, belly, raw
- 180 gCorn, sweet, yellow, canned, whole kernel, drained solids
- 200 gMushrooms, white, raw
- 120 gOnions, raw
- 300 gBeverages, water, tap, drinking
- 990 gBeverages, water, tap, drinking not counted – removed
- 510 gBeverages, water, tap, drinking
Method
- Slice pork belly thinly, slice mushrooms, finely dice onion and prepare somen noodles in separate water.
- Bring broth with water, onion and mushrooms to a boil and simmer 15 minutes.
- Add pork belly and corn and simmer 12 minutes until pork is hot throughout and broth smells of mushrooms.
- Cook 300 g somen in 1500 g water according to the package, usually two to three minutes, and drain; about 990 g water is discarded and about 510 g stays in the noodles. Mix the miso with a ladleful of hot broth and return to the pan off the heat. Divide noodles among six bowls and cover with soup.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,483.6 kcal
- Protein
- 115.2 g
- Fat
- 204.2 g
- Total carbohydrate (by difference)
- 305.6 g
- Total dietary fibre (USDA)
- 25.9 g
- Saturated fatty acids
- 71.8 g
- Sodium
- 10,136.2 mg
- Salt (sodium × 2.5)
- 25.3 g
Per serving
- Protein19.2 g13%
- Fat34 g52%
- Total carbohydrate (by difference)50.9 g35%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 580.6 kcal
- Protein
- 19.2 g
- Fat
- 34 g
- Total carbohydrate (by difference)
- 50.9 g
- Total dietary fibre (USDA)
- 4.3 g
- Saturated fatty acids
- 12 g
- Sodium
- 1,689.4 mg
- Salt (sodium × 2.5)
- 4.2 g
Per 100 g of finished food
- Energy
- 114.6 kcal
- Protein
- 3.8 g
- Fat
- 6.7 g
- Total carbohydrate (by difference)
- 10.1 g
- Total dietary fibre (USDA)
- 0.85 g
- Saturated fatty acids
- 2.4 g
- Sodium
- 333.4 mg
- Salt (sodium × 2.5)
- 0.83 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Soy, Celery
May contain: Egg, Milk, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal