Miso Broth with Squash, Soba Noodles, and Mushrooms Recipe

Ingredients:

• 4 cups of vegetable broth
• 2 tablespoons of miso paste
• 1 tablespoon of soy sauce
• 1 teaspoon of grated ginger
• 2 cloves of garlic, minced
• 1 small squash, peeled and sliced
• 8 oz. of soba noodles
• 4-6 mushrooms, sliced
• 2 green onions, sliced
• 1 teaspoon of sesame oil (optional)
• 1 teaspoon of chili flakes (optional)

Instructions:

1. In a large saucepan, heat the vegetable broth over medium heat.
2. Add the miso paste, soy sauce, ginger, and garlic to the broth and stir to combine. Allow the broth to simmer for 5-10 minutes to infuse the ingredients
3. Add the squash and mushrooms and cook until they are tender, about 10 minutes. Cook the soba noodles separately according to package instructions. Once cooked, drain and add them to the broth. Serve hot and garnish with green onions, sesame oil, and chili flakes, if desired.

Verdict:

This Miso Broth with Squash, Soba Noodles, and Mushrooms recipe is a delicious and easy-to-make meal that is perfect for a chilly evening. The miso broth is rich and savory, while the squash and mushrooms add a sweet and earthy flavor. The soba noodles are a nutrient-rich alternative to other types of pasta, and they provide a satisfying chewiness to the dish. This recipe is also vegan, gluten-free, and low in calories, making it a healthy option for anyone looking to stick to a balanced diet.

Serving Suggestions:

This soup can be served as a light meal on its own, or it can be paired with a salad or a piece of grilled tofu for a more substantial dish. It is also a great option for meal prep as it can be stored in the fridge for up to 5 days and reheated when needed. Enjoy!