Miso-Ginger Tofu Noodle Soup

Ingredients

• 2 cups Vegetable broth (or chicken broth)
• 2 tbsp White miso paste
• 1 tbsp Fresh ginger, grated
• 1 tbsp Soy sauce(optional)
• 10 oz Tofu, firm or medium-firm, cubed
• 4 oz Quick-cook ramen noodles (or rice noodles)
• 2 Scallions, thinly sliced
• 1 tsp Sesame oil
• 1 clove Garlic, minced(optional)

Instructions

1. 1

   Prep (10 minutes): Cube the tofu, grate the ginger, slice the scallions, and mince the garlic if using.

2. 2

   Cook the broth (5 minutes): In a pot, bring the broth to a gentle simmer. Stir in ginger (and garlic if using) and soy sauce (if using).

3. 3

   Dissolve miso (2 minutes): Turn heat to low. Whisk miso paste with a few spoonfuls of hot broth, then stir it back into the pot. Do not boil vigorously.

4. 4

   Cook tofu and noodles (8 minutes): Add tofu and simmer gently until warmed through. Add quick-cook noodles and cook according to package directions (until tender).

5. 5

   Finish (0 minutes, within total time): Turn off heat and stir in sesame oil. Ladle into bowls and top with scallions.