Miso Parmesan Noodle Soup
Ingredients
- Water: 3 c
- Pasta: ½ c
-
Leek:
1
sliced to 1/2 inch rounds
- Salt: 1 tsp
-
Kale (opt):
3
leaves
ribs removed, leaves torn
- Peas: ½ c
- Parmesan: 1 tbsp
- Miso: 2 tbsp
-
Ginger:
½
tsp
finely grated
Method
In a medium saucepan, bring water to a boil. Add the pasta, leek and salt and vigorously simmer over medium-high, stirring often, until the pasta is tender, about (or according to the pasta’s cooking directions). In the last four minutes of the pasta cooking, add the kale and peas. If the pasta rises above the water, add another ¼ cup water.
- water: 3 cups
- pasta: ½ cup
- leek: 1
- salt: 1 tsp
- kale (opt): 3 leaves
- peas: ½ cup
Turn off the heat. Scoop out about ½ cup of the hot water. To it, add the parmesan, miso and ginger and stir vigorously with a fork until smooth. Slowly stir the Parmesan-miso mixture into the soup. Transfer to a bowl and top with more Parmesan and black pepper or chile oil.
- parmesan: 1 tbsp
- miso: 2 tbsp
- ginger: ½ tsp