Miso Vegetable Stir-Fry
A delicious stir-fry recipe that uses expired instant miso soup to add flavor to fresh vegetables. Ensure the soup is safe to consume before using.
15
Prep Time (min)
15
Cook Time (min)
30
Total Time (min)
4
Servings
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 2 tablespoons expired instant miso soup (safe to consume)
- 1 tablespoon sesame oil
- 4 cups cooked rice
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Heat the vegetable oil in a large skillet or wok over medium heat.
2
Add the onion and garlic to the skillet and cook until softened.
3
Add the bell pepper, broccoli, carrots, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4
In a small bowl, mix the expired instant miso soup with soy sauce and sesame oil.
5
Pour the miso soup mixture over the vegetables and stir to coat evenly.
6
Continue cooking for an additional 2-3 minutes until the sauce thickens slightly.
7
Serve the stir-fried vegetables over cooked rice.
8
Enjoy!