Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Asian vegetable are barely cooked in simmering broth so they remain crisp and their vibrant colors stay intact. Yellow miso, milder than red, keeps the flavor mellow.
Ingredients[]
- 4 ounces uncooked udon noodles or spaghetti
- 3 cups water
- 3 cups vegetable broth
- 1 1/2 cups frozen shelled edamame, thawed
- 1 cup thinly sliced napa cabbage
- 1 cup (1/8-inch) diagonally cut carrot
- 1 cup thinly sliced red bell pepper
- 1 cup diagonally cut snow peas
- 1 cup thinly sliced shiitake mushroom caps
- 1/2 cup finely chopped green onions
- 2 tablespoons fresh lime juice
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons yellow miso
- 2 teaspoons chile paste with garlic
- 2 tablespoons minced fresh cilantro
- Lime wedges (optional)
Directions[]
- Cook noodles in a Dutch oven according to package directions, omitting salt and fat.
- Rinse with cold water; drain.
- Bring water and broth to a boil in pan.
- Add noodles, edamame, and next 6 ingredients.
- Remove from heat.
- Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup.
- Sprinkle with cilantro; serve with lime wedges, if desired.
Yield: 6 servings