Ginger Miso Mushroom Noodle Soup
1/2 onion, diced
1 inch ginger, minced
1 large garlic clove, minced
1 pack white mushrooms
1 pack shiitake mushrooms
3 cups kale, chopped
1/2 tbsp tamari
1/2 tsp rice vinegar
1 container miso ginger broth (we use Trader Joes brand)
8 oz extra firm tofu
Udon or soba noodles (gluten free if needed)
1 green onion, finely chopped
Start by preparing the tofu. Preheat the oven to 400 degrees Fahrenheit. Press tofu, dice, and bake for 30 minutes on parchment paper until crispy. It should be quite dry, which is what you want - it will moisten up in the soup later.
Meanwhile, boil a pot of water and cook your noodles according to the package. Drain and set aside.
Put a nonstick pot on the stove over medium heat. Add onion, ginger, and garlic. Sautee until fragrant and translucent. Add mushrooms cook until soft, stirring frequently. Add kale, tamari, and rice vinegar and cook until kale is soft. Add broth and simmer for 10 minutes.
Add tofu and noodles, stirring to combine. Remove soup from heat, top with green onion, and serve.