- 1
5/5
(1 Votes)
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 diagonally sliced carrot (1/8-inch-thick)
- 1 cup vertically sliced onion
- 1 teaspoon chile paste
- 2 cups cooked Chinese egg noodles (4 ounces uncooked)
- 1/4 cup white miso
Preparation
Step 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.
Serving Size: 1 cup
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