Miso Vegetable Noodle Bowl |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Asian vegetables are barely cooked in simmering broth so they remain crisp and their vibrant colors stay intact. Yellow miso, milder than red, keeps the flavor mellow. Ingredients:
4 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) or spaghetti |
3 cups water |
3 cups vegetable broth |
1 1/2 cups frozen shelled edamame, thawed |
1 cup thinly sliced napa (chinese) cabbage |
1 cup (1/8-inch) diagonally cut carrot |
1 cup thinly sliced red bell pepper |
1 cup diagonally cut snow peas |
1 cup thinly sliced shiitake mushroom caps |
1/2 cup finely chopped green onions |
2 tablespoons fresh lime juice |
1 tablespoon minced peeled fresh ginger |
3 tablespoons yellow miso (soybean paste) |
2 teaspoons chile paste with garlic |
2 tablespoons minced fresh cilantro |
lime wedges (optional) |
Directions:
1. Cook noodles in a Dutch oven according to package directions, omitting salt and fat. Rinse with cold water; drain.
2. Bring water and broth to a boil in pan. Add noodles, edamame, and next 6 ingredients (edamame through onions). Remove from heat.
3. Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. Sprinkle with cilantro; serve with lime wedges, if desired.
|
|