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Gingery Miso Rice Noodles

Gingery Miso Rice Noodles

Cooking time: 15 minutes

Serves  4

Ingredients

  • Vegetable oil
  • 1lb mushrooms, sliced
  • 1 pouch of Haven’s Kitchen Gingery Miso Sauce
  • 16 ounces rice noodles, cooked per instructions
  • 4 cups vegetable or chicken broth
  • 1 teaspoon sesame oil
  • 2 cups shredded kale or baby spinach
  • 3 scallions, chopped
  • 1 carrot, cut into matchsticks
  • 1/4 cup fresh cilantro, chopped
  • 2-4 soft or hard boiled eggs
  • sesame seeds

 Directions

  1. Heat a soup pot or Dutch oven over medium heat. Add the oil and mushrooms. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are tender and crispy
  2. Add a ½ pouch of Gingery Miso sauce and combine. Then add the broth & sesame oil, and bring to a simmer
  3. Add noodles and greens to pot and let wilt for a minute
  4. Ladle the soup into bowls. Garnish with scallions, carrot sticks, cilantro, eggs and sesame seeds
Get the Sauce

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