Asparagus Mushroom Miso Soup

Prep: Thinly slice carrot, green onion, red pepper and asparagus; set aside. Mix miso paste in the hot water to dissolve completely; set aside. Bring 3 quarts of water to a boil and cook noodles for 3 minutes; drain and set aside.

Pour soup stock, sake, soy sauce and sesame oil in a 3-quart pot, heat over medium high. Add carrots and asparagus and bring to a boil; cook 3 minutes, until carrots are tender. Add snow peas, red peppers and mushrooms, cook another 2 minutes. Add green onions, noodles, stir to combine. Add miso mixture and stir.

Turn off heat. Do not boil soup with miso paste, I hear it will become grainy.

Serve!