Vegan
Vegetable Noodle Soup in Miso Broth
Roasted Broccoli
Ingredients
- 1 (16-oz) pkg whole-wheat linguine
- 3 carrots, divided
- 1 (6-inch) piece ginger root, peeled and cut into ¼-inch slices
- 3 cloves garlic, thickly sliced
- 8 cups vegetable broth
- 1 small bunch cilantro (optional)
- 2 cups thinly sliced bok choy
- ¼ tsp cayenne pepper
- ½ tsp soy sauce
- 2 to 3 tsp red miso paste
- 1 (8-oz) pkg mushrooms, thinly sliced
- 2 green onions, thinly sliced
Instructions
- Cook pasta according to package directions.
- Chop 1 carrot into large cubes. Heat a large Dutch oven over medium-high heat. Add carrot and ginger; cook 2 minutes, stirring constantly.
- Add garlic; cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping the pan to loosen browned bits. Stir in cilantro.
- Reduce to medium heat; simmer 15 minutes. Remove and discard carrot chunks, ginger root, garlic, and cilantro.
- Add bok choy, red pepper and soy sauce; cook 1 to 2 minutes or until bok choy is wilted and tender. Remove from heat.
- Ladle 1 cup broth into a heat-safe, glass bowl; stir in miso until well blended.
- Return miso mixture to vegetable broth mixture; stir to combine.
- Chop remaining 2 carrots into match-stick cut pieces. Divide pasta among 6 bowls; top with vegetable broth mixture, carrots, mushrooms, and green onions.
Side Dish Ingredients
- 1½ lb broccoli crowns, cut into 3-inch long spears
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Place a large rimmed baking sheet in oven. Preheat oven to 475°F.
- Toss broccoli with oil; place in a single layer on heated pan. Bake 14 minutes (do not stir). Sprinkle with salt and pepper; toss well.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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