4 – 6 cups thinly sliced vegetables and greens like turnips, radishes, carrot, cabbage, greens, etc.
4 cloves garlic, minced
2 tablespoons grated ginger
2 – 4 quarts water
Rice Stir-Fry Noodles
Miso paste, 1 tablespoon per serving
Condiments to serve with including but not limited to, Gluten Free Tamari, Rice Vinegar, Sriracha Hot Sauce, Ume Plum Vinegar, Sesame Seeds
Fill a large stockpot 3/4 of the way with water. Bring to a boil.
While the water is boiling, prep the vegetables. Cut carrots and daikon into long ribbons with a vegetable peeler. Chop turnip in half, then thinly slice both halves. Cut slices into larger triangles. Shred napa cabbage. Cut mizuna into bite size pieces. Mince garlic. Grate ginger.
Once the water is boiling add garlic and ginger, then vegetables in order of cooking times. If using this variety vegetables add turnips and boil 4 minutes. Add rest of veggies then boil 3-4 minutes. Add rice noodles and cook according to package directions. Remove soup from stove.
Place about 1 tablespoon miso paste in each bowl. Ladle some cooking water over the miso paste to dissolve. Once paste is dissolved ladle soup into each bowl. Bring a variety of condiments to the table for serving. Garnish with a lime on top.
Variations. To round this meal out with a protein we love a fried egg on top. You could also add baked tofu, avocado slices, or grilled chicken, shrimp, or steak.
Source: "Early Morning Farm" https://www.earlymorningfarm.com/miso-noodle-soup/