Ingredients
-
1 tablespoon avocado oil
-
3 medium cloves garlic, grated
-
2 teaspoons grated fresh ginger
-
¼ teaspoon crushed red pepper
-
1 tablespoon white miso
-
4 cups low-sodium vegetable broth or chicken broth
-
4 ounces egg noodles, preferably whole-wheat
Directions
- Heat oil in a large saucepan over medium heat. Add garlic, ginger and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add miso. Slowly whisk in broth, stirring, until the miso is dissolved. Increase heat to high and bring to a boil. Add noodles; reduce heat to maintain a lively simmer and cook, stirring occasionally, until the noodles are cooked through, about 8 minutes.
