Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 1 \N | Carrot |
| 1 cup | Red cabbage |
| 1 \N | Serving chinese egg noodles |
| ½ cup | Cooked kernels of corn |
| \N x | Miso paste to taste |
Put the water on to boil. Chop up the carrot and cabbage. Throw in.
When the water boils, throw in the noodles. Add miso to taste. Stir.
Throw in the corn. Eat.
From: weiler@... (Anne Weiler). rfvc Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.