Lemon Miso Soup

A very satisfying soup.  A combination of a vegetable noodle and a miso soup.  

Substitute a quinoa pasta to make this a gluten free meal.  I think this would also be great with barley or farro.  

Serves 2.  

Lemon Miso Soup

1/2 cup uncooked pasta, small size like tubettini, ditalini or acini de pepe

olive oil

1 shallot, minced

3 cloves garlic, minced

red chile flakes or long red pepper, seeded, sliced into rings

4 cups chicken or vegetable stock

1 carrot, peeled, chopped

1 celery stalk, chopped

3/4 cup snow peas or green beans, chopped

4 cremini mushrooms, sliced

1 tablespoon white miso

juice of half of a lemon juice

s + white pepper

Cook pasta al dente.  Drain, rinse, drain.  Set aside.

In a pot, heat a drizzle of oilve oil over medium heat.  Add shallot, cook 3 minutes.  Add garlic, chile flakes or slices, carrot and celery.  Cook 2 minutes, stirring.  Add stock.  Bring to a boil, reduce heat and simmer 10 minutes, carrots and vegetables will be crisp tender.  Add mushrooms.  Cook 5 minutes.   Add snow peas or green beans and pasta.

 Stir miso paste with a ladleful of soup to make a slurry.   Stir into soup.  Add lemon juice, salt and pepper to taste.