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

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