Miso Vegetable Noodle Bowl

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles) or 4 ounces spaghetti
• 3 cups water
• 3 cups vegetable broth
• 1 1/2 cups frozen shelled edamame, thawed
• 1 cup thinly sliced napa cabbage (chinese)
• 1 cup diagonally cut carrot (1/8-inch)
• 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 onion
• 2 tablespoons fresh lime juice
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons yellow miso (soybean paste)
• 2 teaspoons chili paste with garlic
• 2 tablespoons minced fresh cilantro
• lime wedge (optional)

Recipe

• 1 cook noodles in a dutch oven according to package directions, omitting salt and fat. rinse with cold water; drain.
• 2 bring water and broth to a boil in pan. add noodles, edamame, and next 6 ingredients (edamame through onions). remove from heat.
• 3 combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup. sprinkle with cilantro; serve with lime wedges, if desired.