Miso Noodle Soup

Ingredients

• 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

Preparation

1. 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.