Loaded Miso Noodle Soup - Center for Nutrition Studies
When I was little and I got sick, my mom would always make me noodle soup. This recipe gives me that same comforting feeling, and I like to keep it in rotation for rainy nights and sick days.
Ingredients
- 4 servings of soba or brown rice noodles, uncooked
- 3 cups vegetable broth
- 3 cups water
- 1 cup julienned carrot
- 1 cup julienned zucchini
- 1 cup thinly sliced shiitake mushrooms
- 1 cup broccoli florets
- 3 Tbsp miso paste
- 1 (14-ounce) package firm tofu, cut into 1-inch cubes
- ¼ cup chopped green onions
- 1 sheet roasted nori seaweed, broken into pieces
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