Japanese · Antipasti

Miso Soup With Thin Noodles

Name: Miso Soup With Thin Noodles
Cook time: 45 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 cups water; 1 bunch spinach; 0.5 block of tofu; 8 shitaki mushrooms; 2 small chives; 1 onion; 0.5 package thai kitchen rice noodles; 1 ginger; 1 parsnip; 6 baby carrots; 1 zucchini; 1 pinch pepper flakes-taste as you go to adjust flavors; 1 pinch ginger powder-taste as you go to adjust flavors

dessertsnackVeganVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-FreeSesame-Free

Ingredients

water2 cups
spinach1 bunch
block of tofu0.5
shitaki mushrooms8
chives2 small
onion1
thai kitchen rice noodles0.5 package
ginger1
parsnip1
baby carrots6
zucchini1
pepper flakes-taste as you go to adjust flavors1 pinch
ginger powder-taste as you go to adjust flavors1 pinch

Instructions

1
After the miso has been prepared, start adding the "stuff" to the soup pot.
2
It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger.
3
Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go.
4
Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes.
5
Taste the soup, adding red pepper and turn off flame when ready.
6
Place spinach on the bottom of your soup bowl.
7
You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.
8
What do you usually add to your Miso Soup?
9
Seriously Soupy Serena