Miso Noodle Soup

Ingredients

• 2 cups broccoli florets chopped
• 1 cup carrots diagonally sliced ()
• 1 teaspoon chile paste 
• 4 ounces extra wide egg noodles chinese cooked uncooked
• 1 teaspoon sesame oil dark
• 1 teaspoon ginger fresh minced peeled
• 2  garlic cloves minced
• 1 cup onion vertically sliced
• 43.5 ounce vegetable broth canned
• 0.3 cup miso white

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add ginger and garlic, saut 1 minute.
3. Add broth, broccoli, carrot, onion, and chile paste; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Stir in noodles and miso; cook 1 minute or until miso is blended.