Vegetarian Miso Noodle Soup

Ingredients

Oil, Sesame, salad or cooking(1 cup, ½ tablespoon)1.0313 cups
Ginger Root, raw(½ cup, 1 teaspoon)0.521 cup
Garlic, raw(½ cup, 1 teaspoon)0.521 cup
Mushrooms, raw(2 pounds, 1⅓ ounces)2.0833 pounds
Carrots, raw(1 gallon, ¾ cup), grated1.047 gallons
Spinach, raw(1 gallon, ¾ cup)1.047 gallons
Miso(1 cup, ½ tablespoon)1.0313 cups
Broth, vegetable, low sodium(1½ gallons, 1 cup)1.5625 gallons
Spaghetti, whole grain, dry(9 pounds, 8 ounces)9.5 pounds
Peapod, raw(2 quarts, ¼ cup), whole2.0625 quarts
Onions, spring or scallions(1 cup, ½ tablespoon), chopped1.0313 cups

Instructions

  1. In a large pot, add sesame oil at medium-high heat. Add garlic and ginger and saute for 1 minute. Quickly add mushrooms and carrots and saute for 5-6 minutes. Add spinach and wilt down 1-2 minutes.
  2. In a liquid measuring cup add 4 cups of chicken broth. Whisk in Miso paste until dissolved. Add this mixture along with remaining vegetable broth to vegetables.  Cook 10 minutes.
  3. In a separate pot, cook spaghetti according to package directions (drop in boiling water for 8-10 minutes, drain and rinse.) Hold warm.

To Assemble:

  1. In noodle bowl, add 1 cup of noodles, snow peas, and scallions. Pour vegetable/broth mixture onto the noodles. Serve bowl to kids. Serve hot.