Spring Vegetable Noodle Bowl Recipe

Time30m

Serves4

fresh green peas, asparagus, smoked baby carrots, wild mushrooms, miso broth (GF & VEGAN)

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Ingredients

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1
Prepare the Miso Broth
In a large pot, heat 4 cups of water over medium heat. Once it starts to simmer, add 3 tablespoons of miso paste and whisk until dissolved. Let it simmer for about 10 minutes to deepen the flavor.
2
Cook the Noodles
In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.
3
Blanch the Vegetables
In the pot with the miso broth, add the asparagus and carrots. Cook for about 3 minutes, then add the green peas and mushrooms. Cook for an additional 2-3 minutes until all vegetables are tender but still vibrant.
4
Assemble the Bowl
In serving bowls, place a portion of the cooked rice noodles. Ladle the hot miso broth and vegetables over the noodles. Serve immediately, garnished with fresh herbs if desired.