Miso Soup With Thin Noodles

Ingredients

• water2.0 cups
• spinach1.0 bunch
• block of tofu0.5
• shitaki mushrooms8.0
• chives2.0 small
• onion1.0
• thai kitchen rice noodles0.5 package
• ginger1.0
• parsnip1.0
• baby carrots6.0
• zucchini1.0
• pepper flakes-taste as you go to adjust flavors1.0 pinch
• ginger powder-taste as you go to adjust flavors1.0 pinch

Directions

1. 1

   Prepare the vegetables: wash spinach, slice mushrooms, dice tofu, chop chives, peel and slice onion, peel and grate ginger, peel and dice parsnip, slice baby carrots, and dice zucchini.

2. 2

   Bring 2 cups of water to a boil in a medium pot. Add the sliced onion, diced parsnip, and baby carrots. Reduce heat to medium and simmer for 5 minutes.

3. 3

   Add the sliced shiitake mushrooms and grated ginger to the pot. Continue to simmer for another 3 minutes.

4. 4

   Stir in the diced tofu and zucchini. Cook for 2 minutes.

5. 5

   Add the rice noodles to the pot. Cook according to package instructions (typically 4-6 minutes) until tender.

6. 6

   In the last minute of cooking, add the spinach and chopped chives. Stir until wilted.

7. 7

   Season with pepper flakes and ginger powder to taste. Adjust flavors as desired. Serve hot.