Asparagus Mushroom Miso Soup

• 1 package (12 Oz. Package) Japanese Style Noodles
• 2 Tablespoons Awase Miso Paste
• 1/2 cups Hot Water
• 32 ounces, fluid Low Salt Organic Chicken Stock
• 1 Tablespoon Sake
• 1 Tablespoon Low Salt Soy Sauce
• 1 teaspoon Sesame Oil
• 1/2 cups Carrot, Thinly Sliced
• 1/2 cups Asparagus, Sliced On Diagonal
• 1/2 cups Snow Peas
• 1 Tablespoon Fresh Red Pepper, Finely Diced
• 1/4 cups Enoki Mushrooms
• 1/4 cups Beech Mushrooms
• 1/2 cups Green Onion, Sliced On The Diagonal

1. Prep: Thinly slice carrot, green onion, red pepper and asparagus; set aside. Mix miso paste in the hot water to dissolve completely; set aside. Bring 3 quarts of water to a boil and cook noodles for 3 minutes; drain and set aside.
2. Pour soup stock, sake, soy sauce and sesame oil in a 3-quart pot, heat over medium high. Add carrots and asparagus and bring to a boil; cook 3 minutes, until carrots are tender. Add snow peas, red peppers and mushrooms, cook another 2 minutes. Add green onions, noodles, stir to combine. Add miso mixture and stir.
3. Turn off heat. Do not boil soup with miso paste, I hear it will become grainy.
4. Serve!

noodles, water, salt, sake, low salt, sesame oil, carrot, snow peas, fresh red pepper, ubc, ubc, green onion

Taken from tastykitchen.com/recipes/soups/asparagus-mushroom-miso-soup/ (may not work)