Today is the 30th day of soups. For this special occasion, I dug deep into my document files and found this gem from 2003. This light, healing veggie noodle soup is a great thing to make when you’re feeling like you may be on your way to coming down with one of those head colds that seem to be going around right now. Hopefully you have a container of Miso paste in your fridge by now along with some veggies. If so, this is a quick soup you can whip up and feel better fast.
Remember, this recipe is not set in stone! If you don’t have an ingredient, substitute something else. Play with your soup, you can’t go wrong!
Miso Vegetable Noodle Bowl
Cooked udon noodles, cellophane noodles or rice noodles
3 cups water
3 cups veggie broth
1 ½ cups frozen shelled edamame, thawed
1 cup thinly sliced napa cabbage
1 cup diagonally cut carrot
broccoli florets
1 cup snow peas or sugar snap peas, diagonally cut
1 cup thinly sliced shiitake mushroom caps
½ cup finely chopped scallions
2 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
3 tablespoons yellow miso
2 teaspoons chili paste with garlic
2 tablespoons minced cilantro
Bring water and broth to a boil; add noodles, edamame, cabbage, carrot, broccoli, snow peas, mushrooms and green onions.
Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into the soup.
Sprinkle with cilantro and serve.
