Asian Vegetable Noodle Soup

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Asian Vegetable Noodle Soup

 

3 cups water

1 14.5-ounce can vegetable broth or homemade

1 12-ounce package extra firm tofu, cut into 1/2-inch cubes

1 large carrot, cut into 1/4-inch dice

2 tbsps. miso paste

1 1/2 tbsps. soy sauce

2 cloves garlic, crushed

2 cups chopped broccoli florets

1 cup snow peas, trimmed

1/2 cup sliced mushrooms

2 packages instant ramen noodles

1/4 tsp. salt

1 tsp. crushed red pepper flakes

 

Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic

in a large pot. Bring to a boil, cover and reduce heat. Simmer for 20 minutes.

Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables

are tender-crisp. Add ramen noodles (discard seasoning packets) and salt. Simmer

for 3 minutes, stirring occasionally, or until noodles are done. Serve warm

garnished with red pepper flakes.

Serves 4.

 

 

 

 

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