Miso Noodle Soup

loaded-miso-noodle-soup.jpg

Delicious and easy!!

4 servings of soba or brown rice noodles, uncooked

3 cups vegetable broth

3 cups water

1 cup julienned carrot

1 cup julienned zucchini

1 cup thinly sliced shiitake mushrooms

1 cup broccoli florets

3 Tbsp miso paste

1 (14-ounce) package firm tofu, cut into 1-inch cubes (optional)

¼ cup chopped green onions

1 sheet roasted nori seaweed, broken into pieces

  • Prepare the noodles according to the instructions on the package. Set them aside.
  • 2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
  • 3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
  • 4 Transfer to bowls and top with the nori seaweed.

Recipe Source: T. Colin Campbell Center For Nutrition Studies

One thought on “Miso Noodle Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s