Miso Soup With Thin Noodles

Name: Miso Soup With Thin Noodles
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Japanese
Ingredients: 2 cup Bottled Drinking Water (2 cups of water); 1 bunch Spinach (bunch of fresh spinach); ½ piece Tofu (1/2 of a block of firm tofu); 8 pieces Mushrooms (8 shitaki mushrooms, cut up lengthwise); 2 pieces Chives (2 smalls chives, cut into squares); 1 piece Yellow Onion (1 yellow onion, chopped up); ½ package Rice Noodles (1/2 package of a of Thai Kitchen Thin Rice Noodles); 1 piece Ginger (1 ginger + pinch of ginger powder-taste as you go to adjust flavors); 1 piece Parsnips (1 parsnip, cut up); 6 pieces Carrot (6 baby carrots, cut up); 1 piece Courgette (1 zucchini, cut up); 1 pinch Red Pepper Flakes (pinch of red pepper flakes-taste as you go to adjust flavors)

55 minJapanese

Servings8

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Steps

1After the miso has been prepared, start adding the "stuff" to the soup pot. It can be your preference, but I opted to start with the onions and chives and then added the zucchini, parsnip, carrots, mushrooms and ginger. Cover the pot and let cook on a low flame for 20-30 minutes, tasting as you go.
2Add the tofu and pasta, allowing the pasta to cook for 8-10 minutes. Taste the soup, adding red pepper and turn off flame when ready.
3Place spinach on the bottom of your soup bowl. You can also place the spinach directly in the pot, but since it wilts so quickly I usually do it this way.
4What do you usually add to your Miso Soup?
5Seriously Soupy Serena