Miso Noodle Soup
|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|
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.