Miso Soup With Thin Noodles
Miso Soup With Thin Noodles could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for.
- Servings: 8
- Total cooking time:
Ingredients:
- 2 cups of water
- bunch of fresh spinach
- 1/2 of a block of firm tofu
- 8 shitaki mushrooms, cut up lengthwise
- 2 smalls chives, cut into squares
- 1 yellow onion, chopped up
- 1/2 package of a of Thai Kitchen Thin Rice Noodles
- 1 ginger
- 1 parsnip, cut up
- 6 baby carrots, cut up
- 1 zucchini, cut up
- pinch of red pepper flakes-taste as you go to adjust flavors
- pinch of ginger powder-taste as you go to adjust flavors
Instructions:
- After the miso has been prepared, start adding the "stuff" to the soup pot. It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger. Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go.
- Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes. Taste the soup, adding red pepper and turn off flame when ready.
- Place spinach on the bottom of your soup bowl. You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.
- What do you usually add to your Miso Soup?
- Seriously Soupy Serena
