If you've ever been to a sushi house, you've more than likely encountered miso soup -- a light broth with tofu and seaweed that many rumor to aid digestion (I believe it!) Well, when I saw that Trader Joe's offered boxed Miso Ginger broth (for like $2, nonetheless) I got inspired. Skipping the tofu and seaweed and instead adding peas (they peak in flavor in the springtime,) whole grain fusilli pasta, and fresh sugar snap peas, this became an instant meal that delivered nutrients, flavor, and low calories. You CAN do comfort food in springtime without feeling bogged down (A pot pie before you head out in 80 degree weather, anyone? Didn't think so.) Bottom line: Natural energy to fuel your day -- nothing's better than that!
Servings: 3-4
What You'll Need:
- 1 box (or 4 cups) miso broth
- I love the Miso Ginger variety from Trader Joe's, but if you can't get that, feel free to use a low-sodium chicken broth and add a little miso powder -- you can find miso flavor packets at any grocery store, try the international aisle!
- 1 cup dry whole grain pasta (any type you got!)
- 1 cup/about 10 fresh sugar snap peas, cut diagonally
Being Silly -- Topped mine with roasted bok choy & more sriracha! - 1 cup frozen peas
- 1 tbsp sriracha (for that yummy heat!)
The Step-by-Step:
- Let the broth and pasta cook over medium heat for about 7 minutes.
- Add the peas (both the frozen and the sugar snaps.)
- After about 5 more minutes, stir in the sriracha.
- Taste-test the pasta to make sure it's cooked (different brands have different cook times.)
- When done, ladle into bowls.
- OPTIONAL: add more sriracha! ;)
Enjoy!
xoxo n
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