| 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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