1 tablespoon toasted sesame oil 1 tablespoon olive oil 1 leek, rinsed and sliced 3 cloves garlic, minced 1-inch fresh ginger root, peeled and minced 2 carrots, sliced 1 winter squash, peeled and diced, or 2 zucchini, sliced 1/3 pound snap peas, trimmed (about 2 cups) 1 head broccoli, including stems, peeled and chopped (about 4 cups) 8 ounces of rice noodles (wide or thin) 2/3 cup miso paste
cooking instructions
A traditional soup from Japan, this version of miso soup includes lots of vegetables and fresh ginger sautéed in toasted sesame oil, as well as rice noodles. It is light yet very satisfying. Keep in mind that you do not want to boil this soup as that will kill the beneficial live cultures in the miso (for more about miso, see Miso–Sesame Pâté,). In a stockpot, heat the oils and sauté the leeks, garlic, ginger, carrots, and squash (zucchini will take less time than winter squash to cook, so add it later with the snap peas). Add 2 cups of water, cover, and simmer for 8 to 10 minutes, or until the squash is tender. Meanwhile, bring 4 cups of water to a boil. Turn off the burner and add the rice noodles. Soak the noodles just until they soften, it should take only 5 to 10 minutes, and then drain them. Add the snap peas, broccoli, and zucchini, if using, along with the drained rice noodles and an additional 10 cups of water. Remove about a cup of water from the stockpot and, using a fork or a whisk, mix the miso paste into it until it is well dissolved. Add this mixture back into the soup and simmer until heated through. Remove the soup from the heat. This food is classified within healthy eating Good appetite for everyone
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