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Miso Noodle Soup

fast.cook's picture
Ingredients
  Udon noodles 6 Ounce
  Low sodium vegetable broth 5 Cup (80 tbs)
  Light miso 1⁄4 Cup (4 tbs)
  Bok choy head 1⁄2 Medium, sliced
  Red bell pepper 1 , seeded and cut into strips
  Shiitake mushrooms 1⁄4 Pound, stems discarded and caps thinly sliced (Fresh)
  Scallions 4 , sliced
  Rice/White wine vinegar 1⁄2 Teaspoon
Directions

1 Cook the noodles according to package directions; drain in a colander. Rinse the noodles under cold running water; drain and set aside.
2 Meanwhile, whisk together the broth and miso in a large saucepan. Add the bok choy, bell pepper, and mushrooms; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are just tender, about 7 minutes. Stir in reserved noodles, the scallions, and vinegar; serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian

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