Miso Tofu Noodle soup by suhu

Source: Forks over Knives


4 cups chopped fresh wild mushrooms, such as shiitake, maitake, oyster, and/or trumpet 4 scallions (green onions), thinly sliced 2 tablespoons brown rice vinegar 1 teaspoons grated fresh ginger 2 cloves garlic, minced 2 teaspoons kelp granules 2 pinches Japanese Togarashi spice blend (optional) 5 oz. dry soba or udon noodles 1 carrot, cut into matchsticks (1 cup) 1 bell pepper, cut into matchsticks (1 cup) 1 cup trimmed snow peas 7 oz. firm tofu, cut into -inch cubes 1 tablespoon miso paste cup cilantro leaves of a toasted nori sheet, cut into thin 2-inch strips (optional)


In a large pot or Dutch oven combine the first seven ingredients (through Japanese Togarashi spice blend) and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes. Strain broth; return to pot.
In a large saucepan cook noodles according to package directions, adding carrots, bell pepper, snow peas, and tofu the last 3 minutes of cooking. Drain.
In a small bowl whisk together miso paste and 2 Tbsp. water until smooth. Return broth mixture to boiling; remove from heat. Stir in miso paste.
To serve, ladle broth into individual bowls; top with noodle mixture. Sprinkle with cilantro and, if desired, nori strips and additional Japanese Togarashi spice blend.