Posted by The Veggie Gal on Apr - 29 - 2013 under Dinner, Gluten Free, Kid Friendly, Low Fat, Lunch, Quick and easy, Recipe, Side dish
Ingredients

  • 1 onion chopped (green onions work great too)
  • 4-6 shredded carrots
  • 1/2 head shredded cabbage (kind and color of your choice)
  • 1 1/2-2 cups frozen soy beans (edamame)
  • 1 16 oz bag rice noodles (Chinese style) cooked in approximately 8+ cups of water
  • 3/4 cup Miso Paste (flavor of your choice-adjust to taste)
  • 1-2 teaspoons sesame oil
  • Powdered ginger to taste
  • 2 Tablespoons soy sauce (gluten free if desired)
  • Sesame seeds
  • Salt to taste if needed
  • Cuisine: Cooking time: 15 mins Serving: 8 people

    This is a super easy and pretty quick soup to throw together when you don’t have a ton of time.  The flavor is very mild and simple but you can spice it up with some creativity if you want to.  I enjoy the simplicity of it and the kids will eat it so that is awesome for me.

    Don’t you love all the tv shows that claim a 5 or 10 minute meal but they have all the ingredients right in front of them all cut up and ready.  Sure many things would take 5 or 10 minutes if all the ingredients were ready for me to put together.  Well this soup only takes about 10 minutes once you have everything cut up and ready but really it takes about 30 minutes including prep but that is pretty quick for real food.

    Veggie Miso Soup

    Veggie Miso Soup
    Makes: about 8 servings (easy to half)

    1 onion chopped (a whole rubber banded amount of green onions is great too)
    4-6 shredded carrots
    1/2 head shredded cabbage (kind and color of your choice)
    1 1/2-2 cups frozen soy beans (edamame)
    1 16 oz bag rice noodles (Chinese style) cooked in approximately 8+ cups of water
    3/4 cup Miso Paste (flavor of your choice-adjust to taste)
    1-2 teaspoons sesame oil
    Powdered ginger to taste
    2 Tablespoons soy sauce (adjust to taste-can use gluten free to keep it gluten free)
    Sesame seeds
    Salt to taste if needed

    Chop veggies and steam in a little water to cook all the way through and not liquid is left in the pan.

    While veggies are cooking cook rice noodles according to package which should only take 5 minutes once water is boiling (DO NOT DRAIN!)

    Once the noodles are cooked through add the miso paste to the starchy water with the noodles and stir until blended.

    Add the cooked veggies and other spices then adjust to your taste.  Garnish with sesame seeds and ENJOY!

    Veggie Miso Soup

     

    Veggie Miso Soup

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