Vegetable Miso Soup with Rice Noodles

I found a box of Maifun rice noodles in my pantry the other day and decided to make ramen! This one turned out a little less soupy than I would have liked, but made an enormous amount, around 8 servings. Because I made this on a whim there was no REAL recipe used and I didn’t use measurements so I’ll give you a vague outline of what I did, this way you can make it your own. :)

Ingredients

Ingredients:

2-3 Tbsp. Sesame Oil

1 Bunch of Leeks, sliced

3-4 Cloves of Garlic, Sliced

2 Cups of Broccoli, chopped

2 Carrots, sliced

1 1/2 Cups Sliced Mushrooms

1 Small Can of Water Chestnuts

2-3 Tsp. Sesame Seeds

1 tsp. Red Pepper Flakes

3 Tbsp. Tamari/Soy Sauce

Optional: 1 tsp. Hot Sesame Oil

6 Cups Water

4 Tbsp. White Miso Paste

1 Box Annie Chung’s Maifun Noodles (or any rice noodle)

Directions:

Saute garlic and leeks until leeks soften (approx. 3-5 minutes). Add in broccoli, carrots, mushrooms and water chestnuts and create a stir fry with them so that they are sauteed but not very wilted. Stir in sesame seeds, red pepper, soy sauce and hot sesame oil (if you have it).

After everything is combined and smelling delicious add in your water and miso paste and bring to a boil over medium. Once boiling (it’ll probably take 4-8 minutes), add in noodles and simmer until noodles are soft, which will take little to no time. Serve in a bowl and dot with sriracha if you like hot stuff!

Miso Ramen

3 Comments

Filed under Healthy Recipes, Photo, Savory Recipes

3 Responses to Vegetable Miso Soup with Rice Noodles

  1. This looks really good, too!! I am now browsing all your soups. I love soups, btw, if you couldn’t tell by the name of my blog ;)

    • Jackie

      Ha ha! I see that! Your blog is so cute, I can’t wait until you’re less busy with Grad school so that you can post some more fall soups. :)

  2. Pingback: Choconut Chip Oatmeal Cookies | Vegan Yack Attack

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