The sodium here is higher than normal due to the vegetable broth and the miso. To decrease the sodium, you can use a homemade vegetable broth.
1 teaspoon dark sesame oil
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
3 (14 1/2-ounce) cans vegetable broth
2 cups chopped broccoli florets
1 cup (1/8-inch-thick) diagonally sliced carrot
1 cup vertically sliced onion
1 teaspoon chile paste
2 cups cooked Chinese egg noodles (4 ounces uncooked)
1/4 cup white miso
How to Make It
Heat oil in a large saucepan over medium heat. Add ginger and garlic, sauté 1 minute. Add broth, broccoli, carrot, onion, and chile paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.
Quick, reliable recipe. Filling while still light (especially if you use cooked quinoa instead of noodles)! Pre-chopped broccoli makes the prep go faster. I like to add lemon juice to individual servings to round out the flavors.