Miso soup

2# chopped mushrooms, mixed (for this version, I used enoki, shiitake, crimini, portabella and white

2# Nasoya brand super firm tofu cut into 1” chunks

3 baby bok choy, chopped

8 oz snow peas, cut into 1” pieces

8 green onions, white and tender greens, cut into 1” lengths and quartered

3 c chopped spinach

1/3 head cabbage or napa, chopped

4 grated carrots

3 tbsp white miso

1/2 cup Bragg’s liquid aminos

1 tbsp minced garlic

1 tbsp toasted sesame oil

1 tbsp rice vinegar

64 oz Pacific mushroom broth

4 cups water

1 package Annie Chun’s maifun brown rice noodles

In a large stock pot, heat sesame oil and garlic on med-high heat until fragrant. Add miso, vinegar and liquid aminos in pan, cook until fragrant and bubbly.

Add mushrooms and stir frequently until mushrooms begin to release liquid. Add tofu and simmer, stirring frequently for 5-10 min while the tofu absorbs the flavor of the sauce. Add broth and water, reduce for ~30-45 min.

Add rice noodles and cook for 1-2 minutes, stirring frequently with a pasta utensil to separate the noodles. Add vegetables, cook for 1-2 minutes and serve hot.