Asian Inspired noodle soup

Prep Time	Cook Time	Total Time	Easiness Level
10 Minutes	20 Minutes	30 Minutes	1 Pot

Ingredients

• 8 oz Udon Noodles (Use whatever your favorite noodle is really)
• 1/2 Package of firm Tofu (cubed)
• 2 Quarts of vegetable or chicken broth
• 1 Pepper (sliced)
• 3 Carrots (chopped)
• 2 Stalks of Celery (chopped)
• 5 Green onions (chopped)
• Hot sesame oil (just what I prefer..REGULAR IS FINE)
• 1 Teaspoon rice vinegar
• 1/4 Cup soy sauce
• 3 Cloves garlic (minced)
• 1 Tablespoon Ginger (minced)
• 1 Tablespoon of Miso Paste

Instructions

1. Add sesame oil to a large pot or dutch oven on medium high.
2. When the oil is heated, add the garlic and ginger and cook until fragrant. (about 1 minute)
3. Add the white part of the green onions and saute for a few minutes, until softened.
4. Add the rest of the vegetables. (except the green part of the green onions)
5. Cook the vegetables for about 7 minutes, or until the vegetables become softened. (This builds the flavor!)
6. Add the most of the green parts of the green onions and mix. (we are setting aside a little bit for garnish later)
7. Add the broth and bring to a boil.
8. Lower the heat and add the rice vinegar, soy sauce, and miso paste.
9. Cover and simmer for 10 minutes.
10. Add the noodles.
11. When noodles are almost done, add the tofu just to heat it up.
12. Serve and garnish with green onions.

Tip: Whatever type of noodle you want to use will work fine with this. I included spaghetti in this recipe because it is something I always have in my pantry. Soba noodles work great, and even ramen noodles work great. Just cook the noodles according to the package instructions in the broth.