Miso Vegetable Hot Pot

1. 1

   Break rice noodles into bits, and place in large bowl; cover with boiling water, and set aside.

2. 2

   Pulse tempeh and white parts of onions in food processor several times, until coarsely chopped.

3. 3

   Heat peanut oil in large pot over medium-high heat.

4. 4

   Add tempeh mixture, and saute 3 minutes, or until lightly browned, stirring frequently.

5. 5

   Add 4 cups boiling water, and scrape up any browned bits sticking to bottom of pot.

6. 6

   Add frozen vegetables and edamame, if using.

7. 7

   Reduce heat to medium, cover, and cook 7 minutes, or until vegetables are tender.

8. 8

   Remove from heat.

9. 9

   Drain noodles, and add to soup.

10. 10

    Stir miso into 1/2 cup hot water, then add to soup.

11. 11

    Stir in onion leaves and sesame oil.

12. 12

    Add tamari to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.