| previous | next |
Title: Miso Noodle Soup
Categories: Lowfat Soup
Yield: 8 Servings
| 1 | ts | Dark sesame oil |
| 1 | ts | Fresh ginger; minced |
| 2 | Cloves garlic; minced | |
| 3 | cn | Vegetable broth |
| 2 | c | Broccoli florets; chopped |
| 1 | c | Carrot; sliced diagonally |
| 1 | cn | Onion; sliced vertically |
| 1 | ts | Chili paste |
| 4 | oz | Chinese egg noodles; cooked (2 cups) |
| 1/4 | c | White miso |
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.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Cooking Light, 3/97
previous next