|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® SPAGHETTINI|
|3 cups (750 mL)||shredded napa cabbage|
|1||carrot, 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 clove||garlic, 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|
|2||green onions, thinly sliced on an angle|
|2 tbsp (30 mL)||toasted sesame seeds|
|1||fresh hot chile, thinly sliced on an angle|
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.
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.
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.
|Tip||Top with a soft boiled or poached egg for added protein, if desired.|