Servings: 2. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Place broth in a saucepan. Add green onions, carrots, celery and pasta. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Add mushrooms, peas and corn. Continue to cook for 5 minutes. Remove a small amount of broth to a bowl. Stir in miso and mix well.Add to soup along with the cilantro. Mix well and serve. Hint: This can be a good way to use up some of the vegetables in your refrigerator and freezer. Keep the pieces small or thin so that they cook quickly. Other pastas may also be used for variation. McDougall Newsletter May-June, 1997 Recipe by: McDougall Newsletter May-June, 1997
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 10 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 434.3mg||15 %|
|Potassium 285mg||7 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 13.4g|
|Protein 5.1g||7 %|
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Calories per serving: 90
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