Miso Vegetable Whole Wheat Noodle Soup

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I’ve been quite lethargic lately, not sure why, but because of that, I’ve had to come up with ideas on what to make on the whim, and they are usually easy to prepare things, so nothing large that would take a while baking.

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Miso noodles are something I used to eat A LOT! I would make noodles like this whenever I was hungry because it was just quick and easy, and it tasted great too! I love that miso is a perfect salt replacer and has its unique flavours.

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Because the vegetable broth I used had low sodium, the tablespoon of miso paste and 1/8 teaspoon salt was perfect. If you are using a sodium heavier broth, consider decreasing the amount of salt or removing it altogether.

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The noodles I used are from the Asian grocery store, a brand called Wu Mu, they come in pretty little bundles and are dry. I added three because I was so hungry but I do think two bundles would be better so the soup doesn’t dry out too much.

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Note: I used a lower sodium miso paste without any seafood in it, sometimes they put fish stuff so please read the label. Adjust the amount accordingly, especially with the broth you’re using and how much sodium it contains. Have a taste and see if it’s good before you add more, because you can probably add more but if you add too much, it would be harder to adjust.

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Miso Vegetable Whole Wheat Noodle Soup

1 tablespoon extra light olive oil
1/2 medium onion
2 clove garlic
1 medium carrot
1 cup mung bean sprouts
1 teaspoon rice vinegar
1/8 teaspoon Himalayan/sea salt
5-6 cremini/baby bella mushrooms
4 cups vegetable broth (low sodium)
1 cup water
1 tablespoon miso paste
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground ginger powder
1 teaspoon sesame oil
A pinch red pepper flakes
2-3 bundles whole wheat noodles/soba
1 cup broccoli
2 stalks celery
A handful baby spinach
2-3 sprigs cilantro
1 scallion

Chop the onion into small strips or dice it into cubes, then chop the garlic into small pieces as well. Put it in a medium saucepan with a tablespoon of extra light olive oil.

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Turn the heat on medium high (5-6) and saute the onions for 6 minutes, be sure you stir it around lots.

Meanwhile, chop the carrot into rings and combine it in a bowl with the bean sprouts. Once the onions have cooked for 6 minutes, add the carrot and bean sprouts, then add the rice vinegar and salt. Let it cook for a further 2 minutes.

Slice the mushrooms across into thin pieces, break the broccoli into small florets and chop the celery into small pieces.

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After the carrots have cooked for 2 minutes, add the mushrooms and cook for 4 minute.

Turn the heat on high, then add the vegetable broth, water, miso paste, onion powder, garlic powder, ginger powder and sesame oil, whole wheat noodles, broccoli and celery.

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Bring everything to a boil and continue to cook on high heat for about 8-10 minutes until the noodles are nice and soft.

Turn off the heat, add the baby spinach and give it a good stir until it’s softened up. Then, add the cilantro and scallion. Give it another stir and serve.

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Miso Vegetable Whole Wheat Noodle Soup
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • ½ medium onion
  • 2 clove garlic
  • 1 medium carrot
  • 1 cup mung bean sprouts
  • 1 teaspoon rice vinegar
  • ⅛ teaspoon Himalayan/sea salt
  • 5-6 cremini/baby bella mushrooms
  • 4 cups vegetable broth (low sodium)
  • 1 cup water
  • 1 tablespoon miso paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground ginger powder
  • 1 teaspoon sesame oil
  • A pinch red pepper flakes
  • 2-3 bundles whole wheat noodles/soba
  • 1 cup broccoli
  • 2 stalks celery
  • A handful baby spinach
  • 2-3 sprigs cilantro
  • 1 scallion

Instructions
  1. Chop the onion into small strips or dice it into cubes, then chop the garlic into small pieces as well. Put it in a medium saucepan with a tablespoon of extra light olive oil.
  2. Turn the heat on medium high (5-6) and saute the onions for 6 minutes, be sure you stir it around lots.
  3. Meanwhile, chop the carrot into rings and combine it in a bowl with the bean sprouts. Once the onions have cooked for 6 minutes, add the carrot and bean sprouts, then add the rice vinegar and salt. Let it cook for a further 2 minutes.
  4. Slice the mushrooms across into thin pieces, break the broccoli into small florets and chop the celery into small pieces.
  5. After the carrots have cooked for 2 minutes, add the mushrooms and cook for 4 minute.
  6. Turn the heat on high, then add the vegetable broth, water, miso paste, onion powder, garlic powder, ginger powder and sesame oil, whole wheat noodles, broccoli and celery.
  7. Bring everything to a boil and continue to cook on high heat for about 8-10 minutes until the noodles are nice and soft.
  8. Turn off the heat, add the baby spinach and give it a good stir until it’s softened up. Then, add the cilantro and scallion. Give it another stir and serve.


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4 comments

  1. Mida

    I was looking for vegan recipes and I came across your blog. I am loving so many of your recipes! (Now drooling over the Vegan Purple Yam Chocolate Cake) I really like how your recipes uses a wide variety of foods and inspirations!
    Keep them coming!!

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