Miso Vegetable Noodle Bowl

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Asian vegetable are barely cooked in simmering broth so they remain crisp and their vibrant colors stay intact. Yellow miso, milder than red, keeps the flavor mellow.
== Ingredients ==
* 4 ounces uncooked udon noodles or spaghetti
* 3 cups water
* 3 cups vegetable broth
* 1 1/2 cups frozen shelled edamame, thawed
* 1 cup thinly sliced napa cabbage
* 1 cup (1/8-inch) diagonally cut carrot
* 1 cup thinly sliced red bell pepper
* 1 cup diagonally cut snow peas
* 1 cup thinly sliced shiitake mushroom caps
* 1/2 cup finely chopped green onions
* 2 tablespoons fresh lime juice
* 1 tablespoon minced peeled fresh ginger
* 3 tablespoons yellow miso
* 2 teaspoons chile paste with garlic 
* 2 tablespoons minced fresh cilantro
* Lime wedges (optional)
== Directions ==
# Cook noodles in a Dutch oven according to package directions, omitting salt and fat.
# Rinse with cold water; drain.
# Bring water and broth to a boil in pan.
# Add noodles, edamame, and next 6 ingredients.
# Remove from heat.
# Combine juice, ginger, miso, and chile paste, stirring with a whisk; stir into soup.
# Sprinkle with cilantro; serve with lime wedges, if desired.
Yield: 6 servings
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