Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________
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Miso Noodle Soup
6 oz rice noodles 3 tbsp miso paste 4 cups vegetable stock 1 tbsp ginger, grated 2 cloves garlic, minced 1/2 red onion, thinly sliced 1 carrot, peeled and julienned 4 oz shiitake mushrooms, quartered 1 cup baby bok choy, chopped 1 chili—seeded and finely chopped 2 scallions, sliced thin Salt to taste
Cook the noodles in a large pot of boiling salted water according to package instructions, then drain and set aside.
In a saucepan set over low heat, whisk the miso paste, garlic, and ginger into the vegetable stock.Just before it comes to a boil, turn off the heat, then stir in the red onion, carrot, mushrooms, and bok choy. Taste and season with salt if needed.
Rinse the noodles with cold water, then add to the pot. Simmer for 5 minutes, then serve garnished with the chili and scallion.