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. Asian Vegetable Noodle Soup 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

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