Heart Healthy Asian Veggie Noodle Bowl Recipe
Cook the rice noodles according to package directions. Drain and rinse the noodles. Set aside.
In a large saucepan, combine the vegetable broth and the water and bring to a boil. Add the garlic, ginger, mushrooms, miso paste, rice vinegar, soy sauce, honey, crushed red-pepper flakes, scallions and sesame oil. Reduce heat and simmer for 10 minutes.
Add the kale and the noodles and continue to cook until warmed through and the kale is softened. Remove smashed garlic.
Serve topped with reserved scallions, chili pepper slices, mint leaves and basil leaves.
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