Miso Tofu Noodle Soup

Ingredients

• 3 cups cups Low-sodium vegetable broth
• 2 tbsp White miso paste
• 200 g Firm tofu
• 180 g Ramen or udon noodles (dry)
• 2 heads Baby bok choy
• 1 small Carrot
• 120 g Mushrooms (shiitake or cremini)
• 1 tsp Soy sauce (optional, to taste)(optional)
• 1 tsp Sesame oil
• 2 tbsp Scallions
• 1 clove Garlic(optional)
• 1 tsp Fresh ginger(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tofu into bite-size cubes. Slice bok choy (separate stems and leaves). Julienne the carrot. Slice mushrooms. Mince garlic and grate ginger if using.

2. 2

   Cook broth (5 minutes): In a pot, bring vegetable broth to a gentle simmer. Add garlic and ginger (if using), then add carrot and mushroom stems (and bok choy stems). Simmer until just tender, about 5 minutes.

3. 3

   Add noodles (5 minutes): Stir in noodles and cook according to package directions until tender (about 4–5 minutes for typical ramen/udon).

4. 4

   Finish with tofu and miso (5 minutes): Reduce heat to low. Add tofu cubes. Whisk miso paste with a ladle of warm broth, then stir it back into the pot (do not boil). Add bok choy leaves and simmer just until wilted, about 1–2 minutes.

5. 5

   Serve (0 minutes, within cook time): Turn off heat. Stir in sesame oil. Ladle into bowls and top with scallions.