Ingridients:
2 tbsp. extra-virgin olive oil 2 Cups shallots 2 cups celery 2 cups spinach 2 tbsp. fresh miso |
6 cups water 4 cups carrots 1 cup chopped shitake mushrooms 1 cup whole wheat noodles |
Directions:
In a medium skillet, heat olive oil. Add chopped shitake mushrooms, shallots, carrots, and celery and stir until browned 2-3 minutes. Then add the boiling water, vegetables, and pasta. Simmer for 7-10 minutes. Add the spinach. Dissolve the miso in a bowl of warm water. Add this to the pasta and vegetables. Serve in a bowl topped with chopped green onions if desired.
8 servings
Carbohydrate - vegetables = 2
Carbohydrate - grain = 1
Fat = 1
This soup can be a non-traditional breakfast, snack or part of lunch and dinner.