Asian Chicken Noodle Soup(Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish. Ingredients:
2 (14 ounce) cans reduced-sodium vegetable broth (about 3-4 cups) |
1 cup water |
3 ounces dried udon noodles or 3 ounces soba noodles, broken in half |
sweet red pepper, bias-sliced into bite-size strips |
1/3 cup sliced green onion |
1 tablespoon white miso |
1 tablespoon grated fresh ginger |
1/8 teaspoon crushed red pepper flakes |
1 1/2 cups chopped firm tofu, chopped into small, bite-sized strips |
1 cup fresh snow pea pods, halved crosswise (or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise) |
1 carrot, sliced into ribbons using vegetable peeler |
crushed red pepper flakes (optional) |
sriracha hot sauce (optional) |
Directions:
1. In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat. Cover and simmer for 6 minutes.
2. Stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper.
3. Add tofu. Return to boiling. Reduce heat; simmer, covered, 3 minutes. Stir in pea pods. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender.
4. Ladle soup into bowls.
5. Garnish with additional crushed red pepper, if desired.
6. Serve with sriracha sauce and enjoy!
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