- 2 cup Water or Low-FODMAP Vegetable Broth
- 1 tbsp White or Red Miso Paste (Ensure No Onion/Garlic; GERD safe if miso is tolerated; watch miso ferments for SIBO concerns)
- 0.5 cup Cooked Soba Noodles (100% Buckwheat or rice noodles for gluten-free option)
- 0.25 cup Chopped Bok Choy
- 0.25 cup Shredded Carrots
- 1 tsp Grated Ginger
- 1 tsp Sesame Oil
- Green Tops of Scallions
Directions
- Bring broth to a simmer.
- Stir in miso paste until dissolved.
- Add vegetables, noodles, and ginger.
- Simmer 3–5 minutes.
- Drizzle with sesame oil and serve warm.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 160 |
| Total Fat | 6 g |
| Carbohydrates | 22 g |
| Protein | 5 g |
