Name: Loaded Miso Noodle Soup
Total time: 20 min
Ingredients: 4 servings of soba or brown rice noodles, uncooked; 3 cups vegetable broth; 3 cups water; 1 cup julienned carrot; 1 cup julienned zucchini; 1 cup thinly sliced shiitake mushrooms; 1 cup broccoli florets; 3 Tbsp miso paste; 1 (14-ounce) package firm tofu, cut into 1-inch cubes; ¼ cup chopped green onions; 1 sheet roasted nori seaweed, broken into pieces

By Ilene Godofsky Moreno

(28)

When I was little and I got sick, my mom would always make me noodle soup. This recipe gives me that same comforting feeling, and I like to keep it in rotation for rainy nights and sick days.

Total: 20 mins Yield: 4 servings

Low Sugar Nut Free

Ingredients

4 servings of soba or brown rice noodles, uncooked
3 cups vegetable broth
3 cups water
1 cup julienned carrot
1 cup julienned zucchini
1 cup thinly sliced shiitake mushrooms
1 cup broccoli florets
3 Tbsp miso paste
1 (14-ounce) package firm tofu, cut into 1-inch cubes
¼ cup chopped green onions
1 sheet roasted nori seaweed, broken into pieces

Instructions

1. Prepare the noodles according to the instructions on the package. Set them aside.
2. In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
3. Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
4. Transfer to bowls and top with the nori seaweed.