Asian noodle soup recipe

Ingredients

• ¼ cup olive oil
• ½ cup zucchini, sliced
• ½ cup cauliflower florets
• ½ cup carrots, sliced
• ½ cup sea vegetables (wakame, hijiki)
• ½ cup potatoes, sliced
• ½ cup celery, sliced
• ¼ cup onions, diced
• ¼ cup shiitake mushrooms, sliced
• 7 cups water
• ¼ cup fresh parsley, chopped
• 1 teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• 1 vegetable bouillon cube
• 2 bay leaves
• ¼ cup fresh dill, chopped
• 2 cups rice noodles, uncooked
• 2 tablespoons rice or barley miso paste

1. In a large saucepan, heat the oil and saute the zucchini, cauliflower, carrots, sea vegetables, potatoes, celery, onions, and shiitake mushrooms over medium heat for about 10 minutes.
2. Add water, parsley, salt, pepper, bouillon, bay leaves, and dill, and let simmer over medium-low heat 15-25 minutes.
3. Add the noodles and simmer for 10 minutes more.
4. Remove from heat and whisk in miso paste, stirring until dissolved. Serve immediately.