Rice Noodles in Miso Broth

Hooray! I visited the Asian market today! In the produce section, they sell fresh rice noodles. These are soft and raw and cook in just a few minutes, just like fresh Italian pasta.

2 liters filtered water
3 TB red miso paste
1 lb fresh rice noodles
6 oz mushrooms, sliced thin
6 oz carrot, julienne
1 bunch spring onions, sliced into thin rounds
2 TB ponzu sauce

optional: 1 lb thin sliced beef, shredded cooked chicken or pork, tofu cubes, peeled shrimp

Place water and miso over a high burner to bring to a soft boil. Add in carrots, mushrooms, and meat/tofu. Stir gently to prevent protein from sticking. When broth begins to boil again, add fresh rice noodles. Simmer for 4-6 until rice noodles are cooked through. Remove from heat and stir in ponzu sauce and onion. Serve immediately.

For added nutrition, you can add in additional vegetables. These veggie suggestions are grouped by cooking time.

Add any of these vegetables with the carrots and mushrooms: shredded red or green cabbage, baby corn, thin sliced Thai eggplant, Asian long beans

These vegetables should be added with the spring onions before serving: mung bean sprouts, shredded napa cabbage, shredded bok choy

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