Fall Miso Bowl
A warming noodle soup full of colorful veggies.
Equipment
- 1 quart jar
Ingredients
- 1-2 cups veggie noodles – zucchini beet, turnip, carrot, sweet potato or squash (Some of these are usually available in the produce prepared section)
- 1-2 cups chopped veggies of choice broccoli, corn, peas, peppers, mushrooms, onions, bok choy, cabbage…
- ½-1 cup chickpeas optional
- 1 teaspoon fresh ginger grated
- 2 teaspoons of sesame oil
- 1 teaspoon of miso or organic Better than Bouillon
- 2 teaspoons coconut aminos or tamari
Instructions
- To make this ahead of time, add everything to a quart jar and store refrigerated.
- When ready to eat, add 3 cups of boiling water to the jar, let sit for 5 minutes. Stir well to dissolve the miso or bouillon and enjoy.
- To make right away, add chopped veggies to a soup pan and add broth, miso or bouillon and seasonings and bring to a simmer. If using rice noodles, add them once it comes to a simmer. Cook one minute, then use a fork or chop stick to separate the noodles. Stir gently and serve.
- Variation: Use rice ramen in addition to or in place of the veggie noodles.