Here’s another super easy weeknight meal that can easily be customized and it will boost your immune system through the cold evenings. It’s a ginger and miso broth over noodles and tons of vegetables. Feel free to use whatever you have in the fridge for this one!
This meal will take about 30 minutes – maybe less if you’re handy with a knife. Let’s get started!
- fresh ginger root (about 2 inches)
- 2 cloves of garlic
- 1 carrot
- 5 cups of vegetable broth or water
- 2 tsp miso paste (it doesn’t matter what kind of miso you use)
- package of asian noodles of your choice (I used rice noodles)
- 1 carrot
- 1 head of broccoli
- 1 block of tofu (firm)
- 1 1/2 cups sugar snap peas or other podded peas
- 1 1/2 cups mushrooms
Prepare the broth. Slice the ginger and garlic into thin slices. Chop the carrot into chunks. Throw the ginger and carrot in a large pot over medium heat for a couple minutes. Add the garlic and stir for another minute. If it sticks to the pot, it’s fine. Just scrape it off with the wooden spoon. When they’ve started to brown and smell nice, add the vegetable broth or water and simmer it all together for about 15 minutes while you make the rest of the soup.
Prepare the noodles according to the package directions.
Chop all the vegetables into bite sized pieces. Cube the tofu.
When the broth has been simmering for 15 minutes, use a slotted spoon to remove the ginger and the carrot (if you want – my kids like the overcooked broth carrots so I keep them in). Scoop out 1/2 cup of broth and add the miso to it before returning it to the pot – you don’t want to overcook the miso since it’s a fermented food.
Toss the vegetables and tofu into the broth and let it cook for a couple minutes. While it’s cooking, put the sesame seeds and hot sauce out on the table.
Divide the noodles among the bowls. Pour the broth and vegetables over the noodles and you’re done. Enjoy!