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Pasta: Asian Vegetable Noodle Soup

Source of Recipe

www.meals.com


List of Ingredients

3 cups water
1 can vegetable broth
12 ounces extra firm tofu, cut 1/2" cubes
1 large carrot, 1/4" dice
2 tablespoons miso paste
1 1/2 tablespoons soy sauce
2 cloves crushed garlic
2 cups chopped broccoli florets
1 cup trimmed snow peas
1/2 cup sliced mushrooms
2 packages instant ramen noodles
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes


Recipe

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 are tender-crisp. Add ramen noodles (discard seasoning packets) and salt. Simmer for 3 minutes, stirring occasionally, or until noodles are done. Serve warm garnished with red pepper flakes. (recommend to use egg noodles rather than instant ramen noodles)