Ingredients
| Oil, Sesame, salad or cooking(1 cup, ½ tablespoon) | 1.0313 cups |
| Ginger Root, raw(½ cup, 1 teaspoon) | 0.521 cup |
| Garlic, raw(½ cup, 1 teaspoon) | 0.521 cup |
| Mushrooms, raw(2 pounds, 1⅓ ounces) | 2.0833 pounds |
| Carrots, raw(1 gallon, ¾ cup), grated | 1.047 gallons |
| Spinach, raw(1 gallon, ¾ cup) | 1.047 gallons |
| Miso(1 cup, ½ tablespoon) | 1.0313 cups |
| Broth, vegetable, low sodium(1½ gallons, 1 cup) | 1.5625 gallons |
| Spaghetti, whole grain, dry(9 pounds, 8 ounces) | 9.5 pounds |
| Peapod, raw(2 quarts, ¼ cup), whole | 2.0625 quarts |
| Onions, spring or scallions(1 cup, ½ tablespoon), chopped | 1.0313 cups |
Instructions
- In a large pot, add sesame oil at medium-high heat. Add garlic and ginger and saute for 1 minute. Quickly add mushrooms and carrots and saute for 5-6 minutes. Add spinach and wilt down 1-2 minutes.
- In a liquid measuring cup add 4 cups of chicken broth. Whisk in Miso paste until dissolved. Add this mixture along with remaining vegetable broth to vegetables. Cook 10 minutes.
- In a separate pot, cook spaghetti according to package directions (drop in boiling water for 8-10 minutes, drain and rinse.) Hold warm.
To Assemble:
- In noodle bowl, add 1 cup of noodles, snow peas, and scallions. Pour vegetable/broth mixture onto the noodles. Serve bowl to kids. Serve hot.