Veggie Noodle Pot Recipe
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Colander
- 1 Wooden spoon or spatula
- 1 Ladle
Ingredients
For the Broth:
- 6 cups vegetable broth
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes (optional)
For the Noodle Pot:
- 8 oz rice noodles or udon noodles
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups fresh spinach leaves
- ½ cup chopped green onions
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
Prepare the Broth:
- In the large pot, combine vegetable broth, sliced ginger, minced garlic, soy sauce, miso paste, sesame oil, and red pepper flakes.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
Cook the Noodles:
- While the broth is simmering, in a medium saucepan, bring water to a boil.
- Add the noodles and cook according to package instructions until al dente.
- Once cooked, drain the noodles using the colander and rinse with cold water to stop the cooking process. Set aside.
Add Vegetables to the Broth:
- Increase the broth's heat to medium.
- Add sliced mushrooms, broccoli florets, red bell pepper, and shredded carrots to the broth.
- Let the vegetables cook for about 5-7 minutes until they are tender but still crisp.
Combine Noodles and Spinach:
- Add the cooked noodles and fresh spinach leaves to the pot.
- Stir gently to combine and cook for an additional 2 minutes until the spinach wilts and the noodles are warmed through.
Serve:
- Ladle the veggie noodle soup into bowls.
- Garnish with chopped green onions, fresh cilantro or parsley.
- Serve with lime wedges on the side for an added zesty flavor.
Notes
Enjoy your hearty and healthy Veggie Noodle Pot!