Miso vegetable broth

Yield: 2 servings

Measure Ingredient
3½ cup Broth; vegetable
1 bunch Green onions; chopped
1 Carrot; thinly sliced
1 Stalk celery; sliced
½ cup Vegetable rotelli
½ cup Sliced fresh mushrooms
½ cup Frozen peas
½ cup Frozen corn kernels
1½ tablespoon Light miso
½ tablespoon Chopped cilantro or parsley

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 Converted by MM_Buster v2.0l.

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