Title: Miso Noodle Soup
Categories: Low-fat, Soups
Yield: 8 Servings

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

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 on Jul 13, 1997