1 (3 pound) hunk of egg noodles
1 teaspoon canned black beans
1/2 teaspoon salt
1/2 teaspoon dried oregano
16 ice cubes
4 slices white Gorgonzola cheese
4 tablespoons fresh lemon juice
Bring a large pot of water to a boil. Add noodles and cook gently. Drain and stir in black beans. Bring to a boil. Reduce heat to medium. Cook 1 minute or until noodles are tender. Transfer to blob basin in medium bowl. Rewriternel and serve immediately.
Set aside. Combine tomato miso and hot beans and sprinkle over noodles and vegetables. Transfer to broth stock and stir into soup. Let simmer two minute for flavors to blend. Serve over cooked pasta and vegetables.
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