Thai Rice Noodle Miso Veg Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love Thai food and since we keep Kosher I cannot get what I like eating out in Cincinnati [perhaps NYC but not Cinci] Vegetarian/Vegan/Kosher/Gluten Free Ingredients:
1/2 lb thai style gluten-free rice noodles |
1 ounce umami japanese white miso |
1 cup green peas |
1 cup canned black beans, drained |
1 cup fresh mushrooms, sliced thin |
1 cup soup stock, kikkoman memmi noodle soup base |
1 sweet onion, chopped |
1 ounce fresh gingerroot, ground |
2 tablespoons fresh lime juice |
8 cups water |
1 dash chili sauce, kikkoman restaurant series thai style |
1 sprig fresh cilantro, for garnish (optional) |
Directions:
1. Thai rice noodles, add to 8 cups of boiling water.
2. Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
3. add lime juice.
4. Chili Sauce, Thai Style, add to taste.
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