Miso noodle soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dark sesame oil |
| 1 | teaspoon | Fresh ginger; minced |
| 2 | Cloves garlic; minced | |
| 3 | cans | Vegetable broth |
| 2 | cups | Broccoli florets; chopped |
| 1 | cup | Carrot; sliced diagonally |
| 1 | can | Onion; sliced vertically |
| 1 | teaspoon | Chili paste |
| 4 | ounces | Chinese egg noodles; cooked (2 cups) |
| ¼ | cup | White miso |
Directions
Heat oil in a large saucepan over medium heat. Add ginger and garlic, saute one minute. Add broth, broccoli, carrot, onion, and chili paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.
Serving size = one cup.
Recipe by: Cooking Light, 3/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997