Miso Soup With Thin Noodles
Ingredients
water2 cups
spinach1 bunch
block of tofu0.5
shitaki mushrooms8
chives2 small
onion1
thai kitchen rice noodles0.5 package
ginger1
parsnip1
baby carrots6
zucchini1
pepper flakes-taste as you go to adjust flavors1 pinch
ginger powder-taste as you go to adjust flavors1 pinch
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Directions: 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.
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