Miso Ginger Broth & Noodles

This spicy, brothy, noodley dish requires three pans (I know, I'm sorry!), but its worth the little extra clean up. Cooking the broth, veggies, and noodles separate allows you to combine them to your consistency at the end without the noodles absorbing too much of the broth or the veggies becoming too soft. Its not quite a soup, and not quite a stew. A little chopping, a little simmering, and a lot of deliciousness at the end!

Miso Ginger Noodles

Serves 4-6


Miso Ginger Broth & Noodles

  • 1 carton Trader Joe's Miso Ginger Broth OR 32 oz vegetable broth + 1 package miso soup base
  • 1 tbsp vegetarian hoisin sauce
  • 1 tbsp soy sauce
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 cup broccoli, chopped
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1" piece of ginger, minced
  • 2 cups rotini noodles
  • red pepper flakes - optional

Pan #1 - The Broth

In a large pot, combine the Trader Joe's Miso Ginger Broth, garlic cloves, ginger, lemon juice, vegetarian hoison sauce, soy sauce and pinch of red pepper flakes (if you're using them).

If you don't have the Trader Joe's broth you can use a 32 oz carton of vegetable broth and add a packet of miso soup base (found in the Asian aisle of your grocery store). Add in the garlic, ginger, lemon juice, vegetarian hoison sauce, soy sauce and pinch of red pepper flakes (if you're using them).

Bring to a boil and let simmer while the rest of the dish cooks.

Pan #2 - The Veggies

Add the zucchini, yellow squash, broccoli, red onion, and red pepper to a large shallow pan and cook with a splash of broth in the bottom as the base. Cook over medium heat, covered, so the veggies steam in the broth for about 20 minutes. Stir often.

Pan #3 - The Noodles

I used rice and quinoa rotini noodles for this and they turned out great! Cook 2 cups dried noodles in hot water for about 10 minutes (or according to the directions on the package). Drain and rinse with cold water. Mix the noodles in with the veggies.

Dish Up

In shallow soup bowls or deep bowls dish the noodles and veggies and pour a ladle full of the broth over the top. It won't be a soup, it'll be noodles and veggies wading knee deep in hot gingery broth.

Top with cilantro, green onions, and more red pepper flakes to taste.