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Veggie Noodle Broth

Name: Veggie Noodle Broth
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Tbsp Oil; 1 stick Celery (thinly sliced); 1 carrot (very thinly sliced); 4 scallions (sliced); 1.333 cups sliced Mushrooms; 1 red chili pepper (thinly sliced); 3 cups vegetable stock; 6 ozs dried Egg noodle; 1 tsp dark brown sugar; 1 tsp freshly grated ginger; 2 Tbsps light soy sauce; 2.5 ozs Snap pea; fresh cilantro; red Miso paste

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Difficulty:

easy

Preparation:

20 min.

Preparation

Ingredients

for

servings

Ingredients: 1 Tbsp Oil; 1 stick Celery (thinly sliced); 1 carrot (very thinly sliced); 4 scallions (sliced); 1.333 cups sliced Mushrooms; 1 red chili pepper (thinly sliced); 3 cups vegetable stock; 6 ozs dried Egg noodle; 1 tsp dark brown sugar; 1 tsp freshly grated ginger; 2 Tbsps light soy sauce; 2 ½ ozs Snap pea

To garnish: fresh cilantro; red Miso paste

How healthy are the main ingredients?

Mushroom Celery soy sauce ginger carrot

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Preparation steps

Heat the oil in a large pan and cook the vegetables and chilli for a few minutes until starting to soften.

Add the remaining ingredients and bring to a boil. Cook for 5-10 minutes until the noodles are tender and the vegetables retain some crispness.

Ladle into serving bowls and garnish with coriander. Serve with red miso paste to stir into the soup.

Veggie Noodle Broth

Ingredients

Preparation steps

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