| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Low-fat, Soups | 8 | Servings |
INGREDIENTS
| 1 | ts | Dark sesame oil |
| 1 | ts | Fresh ginger; minced |
| 2 | Cloves garlic; minced | |
| 3 | cn | Vegetable broth |
| 2 | c | Broccoli florets; chopped |
| 1 | c | Carrot; sliced diagonally |
| 1 | cn | Onion; sliced vertically |
| 1 | ts | Chili paste |
| 4 | oz | Chinese egg noodles; cooked (2 cups) |
| 1/4 | c | White miso |
INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add ginger and garlic, saute one minute. Add broth, broccoli, carrot, onion, and chili paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended. Serving size = one cup. Recipe by: Cooking Light, 3/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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