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Mushroom Miso Soup

Break rice noodles in half and place in a large bowl. Fill with hot water until the water covers all the noodles. Set aside and let the noodles soak for 20 min. While the noodles are soaking, heat the vegetable oil in a large pot to medium-high heat. Add the carrot slices and toss. Add the shallots, red onion, tofu, garlic, and ginger and sautee until they are beginning to soften. Add miso paste a. . .

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Servings: 6

Prep Time: 00:10

Cook Time: 00:20

Ingredients

8 oz rice noodles (soba noodles work well, too! )

2 tablespoons vegetable oil

1/2 cup carrots, peeled thinly sliced (~1 large carrot)

2 shallots, sliced

1/2 block extra firm tofu, pressed and diced into 1/2- inch x 1/2- inch cubes

2 cloves garlic, minced

1 finger of ginger, grated (or 1 tablespoon ground ginger)

3 tablespoons yellow miso paste

3 tablespoons soy sauce

4 cups vegetable broth, unsalted

1 cup water

1 teaspoon rice vinegar (or apple cider vinegar)

2 - 3 tablespoons sriracha (optional)

2 cups mushrooms, sliced and quartered (we used white, but any mushrooms work! )

handful cilantro, roughly chopped

Preparation

1Break rice noodles in half and place in a large bowl. Fill with hot water until the water covers all the noodles. Set aside and let the noodles soak for 20 min.

2While the noodles are soaking, heat the vegetable oil in a large pot to medium-high heat. Add the carrot slices and toss. Add the shallots, red onion, tofu, garlic, and ginger and sautee until they are beginning to soften.

3Add miso paste and soy sauce. Stir well.

4Add vegetable broth, water, and sriracha and bring to a boil. Once boiling, add the mushrooms and let the soup simmer for 3 min. Turn off the heat.

5Drain the rice noodles well. Add the noodles and cilantro to the soup and stir. Let the soup sit for 3-5 min to allow flavors to incorporate. Taste and adjust as desired.

6Top with more cilantro and sriracha and feel free to get creative with toppings!

Reviews: 0

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