Spaghettini and Vegetable Miso Soup


Total Time:

15 min(Preparation) / 15 min(Cooking)

Servings:

6

Ingredients

1 pkg (375 g)CATELLI® HEALTHY HARVEST® SPAGHETTINI
3 cups (750 mL)shredded napa cabbage
1carrot, cut into matchsticks
1 cup (250 mL)sugar snap peas, trimmed and halved
1 tbsp (15 mL)vegetable oil
1/2 lb (250g)shiitake mushrooms, stems removed and sliced
1 clovegarlic, minced
4 tsp (20 mL)minced ginger
6 cups (1.5 L)low sodium chicken broth
2 tbsp (30 mL)soy sauce or tamari
2 tbsp (30 mL)miso paste
1 tbsp (15 mL)rice wine vinegar
2green onions, thinly sliced on an angle
2 tbsp (30 mL)toasted sesame seeds
1fresh hot chile, thinly sliced on an angle

Preparation

1
Cook spaghettini according to package direction, cooking cabbage, carrot and sugar snap peas in the last three minutes of cooking time. Drain. Transfer to 6 soup bowls.
2
Meanwhile, heat vegetable oil in large saucepan over medium-high heat. Sauté mushrooms, garlic and ginger for 2 to 3 minutes or until softened. Pour in broth and soy sauce; bring to a boil. Simmer for 5 minutes, remove from heat and stir in miso paste and rice wine vinegar.
3
Ladle broth over soup. Garnish with green onions, sesame seeds and chile.

This spaghetti and meatball dish is a nice alternative to add to your weeknight meal repertoire.

TipTop with a soft boiled or poached egg for added protein, if desired.

 

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