Asian Vegetable Noodle Soup
A miso and garlic-infused vegetable broth makes a tasty base for instant ramen noodles and fresh vegetables. No need for the sodium-heavy flavor packets. Tofu adds protein and texture and soaks up the flavor of the broth.
3 cups water
1 (14.5-ounce) can vegetable broth
1 (12-ounce) package extra firm tofu, cut into 1/2-inch cubes
1 large carrot, cut into 1/4-inch dice
2 tablespoons miso paste
1 1/2 tablespoons 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 teaspoon salt
1 teaspoon 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 1 hour.
- Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables are crisp-tender.
- 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.
Makes 4 servings.