Miso dinner soup with noodles and vegetables with roasted mushrooms

Miso dinner soup with noodles and vegetables

Ingredients

8 cups water
1 medium onion, sliced into thin strips
16 oz. frozen vegetables (bell peppers, snow peas, green beans, a combination, or asian mix)
xx miso paste (use proportions according to package directions)
8 oz. noodles

Directions

1. In the bottom of the saucepan, sauté onion until translucent.
2. Add vegetables and water to saucepan. Bring to a boil.
3. Add noodles and cook according to package directions.
4. Ladle one cup broth into a measuring cup. Mix in miso and stir until dissolved.
5. Add miso broth back in to soup and serve.

Roasted Mushrooms

Ingredients

16 oz mushrooms
3 tbsp. olive oil
salt

Directions

1. Preheat oven to 450 degrees. 
2. Wash mushrooms. Halve or quarter any large mushrooms to be the size of a small mushroom (about 1.5cm tall).
3. In a glass baking pan large, add mushrooms and toss with oil. Season with salt.
4. Roast for 20 minutes stirring on occasion; mushrooms should be browned. 
5. Season with pepper if desired.

Inspired by http://www.foodnetwork.com/recipes/oven-roasted-mushrooms-recipe-1912890