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    You are in: Home / Recipes / Oriental Vegetable -Noodle Soup Recipe
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    Oriental Vegetable -Noodle Soup

    Average Rating:

    2 Total Reviews

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    • on May 23, 2006

      We loved this soup!! It's nice & light with a good spicy bite to it. I used fresh snow pea pods (cut bite-sized) & instead of cooked noodles I put in a package of uncooked Ramen with the mushrooms. They cooked up perfect in the last few cooking minutes. This recipe really wasn't much harder than opening up a can of soup, but much, much better. We'll use this one again soon. Thanks!!

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    • on October 12, 2003

      This soup is nice and light! I made this for dinner tonight. I substituted the chicken broth with Maggi vegetable broth with onions. Instead of the sugar snap pea which I did not have on hand, I used frozen greenpeas that I defrosted before using. I did not have fresh mushrooms on hand, so I had to leave that out. Instead, I doubled the amount of sprouted moong beans(which is really good for health, and to my good fortune, I happen to have alot of it today on hand). I used Maggi vegetable noodles for the option between noodles and cappellini. This soup was ready in a few minutes and was so easy to put together. It tastes wonderful and was a beautiful start to our meal. Thank you so much for sharing!

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    Nutritional Facts for Oriental Vegetable -Noodle Soup

    Serving Size: 1 (504 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 176.5
     
    Calories from Fat 30
    17%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.9 g
    4%
    Cholesterol 15.9 mg
    5%
    Sodium 1297.0 mg
    54%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.3 g
    17%
    Protein 13.4 g
    26%

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