Sometimes you just need something quick and easy.
Like this Asian Noodle Soup - right out of the McDougall Quick and Easy Cookbook.
I had just finished my work week and had woken up from my nap, and found the wife and daughter both starving.
My wife was suggesting take-out pizza which I absolutely cannot do and is completely off-plan anyway. And my daughter, who is suffering from Crohn's Disease was suggesting Cream of Chicken Soup which is totally not legal on HER part and will probably cause a flare-up she'll regret later.
When You're Hungry....
One thing I have learned fairly quickly...
No matter what kind of diet you are following...... when you're hungry?
You'll eat ANYTHING!
Whether it's good for you or not!
So what do you do?
McDougall's Quick and Easy Cookbook to the rescue!
After flipping through just a few pages I found this Chinese Noodle Soup that was:
Quick
Easy
Nutritious
Had Just a Few Ingredients
Delicious
Perfect.
In fact, this adaption is so warm and comforting, you'll wonder why you never thought of it sooner.
Think of it as an Asian Style Chicken Noodle Soup - only with mushrooms instead of chicken. The addition of Spinach and Miso at the end adds a kick of nutrients and probiotics too - perfect for healing a sick tummy.
Print
Asian Noodle Soup
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Cuisine: Chinese
Description
A warm comforting Asian Noodle Soup with added mushrooms, spinach, and miso makes a quick and easy meal in only 15 minutes! Nutritious & delicious!
Ingredients
- 3 cups Vegetable Broth ((low sodium))
- ¼ tsp Garlic Powder
- ¼ tsp Powdered Ginger
- 2 Tbls Soy Sauce ((low sodium))
- 4 oz Mushrooms ((sliced))
- 6 oz Rice Noodles ((broken))
- 1 handful Fresh Spinach ((chopped))
- 1 Tbs Yellow Miso
- 1 Tbs Hot Water
- 1 tsp Cornstarch
Instructions
- Add broth, spices, soy sauce, and mushrooms to a pan and bring to a slow boil, stirring to combine.
- One the broth is boiling, add the noodles and cook 15 minutes or so until the noodles are done
- Turn off heat and stir in spinach
- In a separate bowl, whisk the miso, water, and corn starch until smooth and pour into soup
- Stir until thickened
- Garnish with Green Onion if desired
Ann Blanchard
Oooh is this good! I doctored mine up a bit with some tofu I needed to use and probably more noodles than called for. I also used diced garlic and fresh grated ginger. It's very satisfying and I'll be making this again. Thanks Chuck!!
Andrea Franklin
Ok I'm really curious about what kind/brand of White Miso you use? Is it available on Amazon or Whole Foods??? Is there a dry/powdered version?