Miso Soup

Yummmmm! I love a bowl of nice, warm soup. I hadn’t made miso soup until the other night and it was super (souper) good. My husband wasn’t feeling great after traveling & the cold rain made it the perfect time to try it out.

Ingredients:
-miso paste (I used mellow yellow paste) about 4-5 Tbs you can use more or less- just taste it as you go
– 4-5 cups of water
-1/2 tsp fresh crushed ginger
-1 tsp garlic
-1/4 c chopped carrots
-1-2 bundles of udon noodles (pre cooked) – the bag normally comes with three bundles of noodles
-pepper
-tamari soy sauce to taste (I used a few table spoons)
-seasoned salt like herbamare to taste
-chopped spinach or kale (I used about 1/4 c chopped spinach- which isn’t much but it’s all I had at the time)
-1/2 c broccoli florets or Brussels sprouts (I used broccoli)
– 4 chopped green onions
-pan fried, cubed tofu (fried in some olive oil with some salt and pepper)
-pan fried mushrooms (I found this great bundle of some type of cluster mushroom..I don’t know if they were a variety of enoki mushroom…) ours were pan fried in olive oil with some salt & pepper
-sunflower sprouts

Directions:
-cook your noodles and set aside
– put miso paste in a warm pot and just heat it up then add your water and the ginger, garlic, carrots and boil until the carrots are tender
Meanwhile:
-pan fry tofu and set aside
-pan fry mushrooms in a separate pan until golden and crisp, set aside
-when the carrots are tender add spinach and broccoli & start seasoning to taste, add any more or less of the seasoning that you need.
-cook only until the broccoli is tender, add noodles and tofu
-put in bowls & garnish with green onions, more tofu & fried mushrooms. We also put in some sunflower sprouts.

We had some leftover the the next day and it was good!