About the Dish

  • Sesame Oil

    Sesame Oil

  • Green Onion

    Green Onion

  • Garlic

    Garlic

  • Ginger

    Ginger

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Kombu Kelp

    Kombu Kelp

  • Edamame

    Edamame

  • Miso Paste

    Miso Paste

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Brown Rice Spaghetti

    Brown Rice Spaghetti

  • Tofu

    Tofu

  • Tamari

    Tamari

METHOD

1
MISE EN PLACE • Slice green onion, keeping white and green parts separate. • Peel and slice garlic. • Slice ginger (no need to peel). • Remove mushroom stems and reserve; thinly slice caps. • Cut tofu into 1/2-inch dice.
2
Place a large saucepot over medium heat. Add sesame oil. When oil is hot, add onion whites, garlic, ginger and mushroom stems. Cook, stirring, until fragrant, about 1 minute.
3
• Add 5 cups water and kombu. Increase heat to high. • When liquid simmers, remove from heat. Let steep 5-6 minutes.
4
Strain broth into a bowl. Discard aromatics.
5
• Return broth to saucepot. • Add edamame, miso and liquid aminos. Place over high heat. • When water boils, add noodles. Cook, stirring occasionally, until noodles are just tender, about 4 minutes.
6
• Add sliced mushroom, tofu and onion greens. • When soup simmers, remove from heat. Taste and adjust seasoning as desired with tamari.
7
Divide soup between 2 bowls. Enjoy!

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