Vegetable-Miso Soup
Ingredients
- 1 (16-oz) pkg whole-grain linguine
- 3 carrots, divided
- 1 (5-inch) piece fresh ginger, peeled and cut into ¼-inch slices
- 3 cloves garlic, quartered
- 2 (32-oz) cartons vegetable broth
- ½ bunch fresh cilantro
- 3 cups thinly sliced bok choy
- 2 tsp low-sodium soy sauce
- ¼ tsp cayenne pepper
- 1 Tbsp red miso paste
- 1 (8-oz) pkg sliced mushrooms
- 3 green onions, sliced
Instructions
- Cook pasta according to package directions. Cut 1 carrot into large chunks. Heat a large Dutch oven over medium-high heat. Add carrot chunks and ginger; cook 2 minutes, stirring constantly.
- Add garlic; cook 1 minute, stirring. Add broth; bring to a boil, scraping pot to loosen browned bits. Stir in cilantro.
- Reduce heat to medium; simmer 15 minutes. Remove and discard carrot chunks, ginger, garlic, and cilantro.
- Add bok choy, soy sauce, and cayenne to pot; cook 1 to 2 minutes or until bok choy is wilted and tender. Remove from heat.
- Ladle 1 cup broth into a heat-safe bowl; stir in miso until well blended. Return miso mixture to vegetable broth mixture, stirring to combine.
- Chop 2 carrots into matchstick cut pieces. Divide pasta among 6 bowls; top with vegetable broth mixture, carrots, mushrooms, and green onions.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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