Quick Miso Soup With Rice Noodles

1. 1

   In a 2-quart saucepan, bring water to a boil over high heat. Add peas and carrots. Return to a gentle boil, then add rice noodles; reduce heat and simmer for 5 minutes.

2. 2

   Add seaweed; continue to simmer for an additional 2 minutes.

3. 3

   Remove about 1/4 cup of the liquid; whisk in miso until smooth, then return mixture to the soup.

4. 4

   Add spinach. Let wilt, which happens quickly, then tofu.

5. 5

   Remove from heat. Divide soup between 2 soup bowls; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.