Source: dLife

Mixed vegetables and clear noodles in a light broth.

Servings

2 oz Pasta, cellophane, dry , soaked in hot water for 10 to 15 minutes
4 cup low sodium vegetable broth
1 small carrots, fresh, 5 1/2" long , peeled and thinly sliced on the diagonal
4 medium garlic cloves , minced or pressed
3 tbsp low sodium soy sauce (or to taste)
1 tbsp rice vinegar
2 tsp fresh ginger root , grated
1 quart cold water
1 small zucchini , thinly sliced on the diagonal
2 cup chopped bok choy (or Chinese cabbage)
1 tbsp miso
1 tsp sesame oil
1 pinch sesame seeds
1 pinch chopped scallions

1 Drain the cellophane noodles and cut them into 3- to 4-inch lengths and set aside.
2 In a soup pot, bring the vegetable stock to a boil and add the carrots, garlic, soy sauce, rice vinegar, and ginger. Lower the heat and simmer, uncovered, for about 5 minutes.
3 In a separate pot, bring about a quart of water to a boil. Meanwhile, stir the zucchini and the bok choy into the simmering vegetable stock and cook for 4 minutes, until the vegetables are just tender.
4 In a bowl, mash the miso with 3 tablespoons of the hot soup broth to make a thick sauce and return it to the soup. Add the sesame oil.
5 When the water is boiling, add the soaked cellophane noodles into the pot and cook for 2 or 3 minutes, until just tender, and drain.
6 To serve, evenly divide the noodles among the soup bowls, ladle the soup over the noodles, and garnish with sesame seeds and scallions.

Cellophane noodles are available in Asian markets and in the ethnic section or pasta aisle of many supermarkets.