Asian Vegetable Noodle Soup
This soup is filling and yummy any time of year. Make a large batch and freeze it for your next winter cold.
1 lb container of extra firm tofu, drained and diced
1 medium onion sliced
2 cups assorted mushrooms sliced (button, shitake,etc.)
⅓ cup carrot, diced
2 cloves garlic, minced
1 tsp red pepper flakes
2 TBS olive oil
5 cups vegetable broth
3 TBS soy sauce
2 TBS white miso
1 cup bok choy, sliced
1 cup broccoli florets
1 cup snow pea pods or snap peas
8 oz. buckwheat soba noodles or ramen noodles cooked and drained
Black pepper to taste
I large soup pot, heat oil over medium heat. Add onion, mushrooms, carrot, garlic, pepper flakes and tofu. Saute 4-5 minutes until mushrooms begin to soften. Add vegetable broth, soy sauce and miso. Mix thoroughly until broth is consistent, about 10 minutes. Add remaining ingredients, except broccoli. Simmer on low-medium heat 5 minutes. Add broccoli and serve once broccoli is cooked to a bright green color.
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- Recipe byHappy Phantom
- Viewed 157 times
PREP TIME: 20 min
TOTAL TIME: 45 min
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