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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The sodium here is higher than normal due to the vegetable broth and the miso. To decrease the sodium, you can use a homemade vegetable broth. Ingredients:
1 teaspoon dark sesame oil |
1 teaspoon minced peeled fresh ginger |
2 garlic cloves, minced |
3 (14 1/2-ounce) cans vegetable broth |
2 cups chopped broccoli florets |
1 cup (1/8-inch-thick) diagonally sliced carrot |
1 cup vertically sliced onion |
1 teaspoon chile paste |
2 cups cooked chinese egg noodles (4 ounces uncooked) |
1/4 cup white miso |
Directions:
1. Heat oil in a large saucepan over medium heat. Add ginger and garlic, sauté 1 minute. Add broth, broccoli, carrot, onion, and chile paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.
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