One-Pot Vegan Veggie Miso Soup Noodles

A quick and nourishing meal that makes good use of the leftover produce in the fridge.

VEGGIE MISO SOUP:
8 fresh shiitake mushrooms
½ onion, thinly sliced
1 carrot, sliced
½” thick piece of ginger, juilienned
2 tbsp miso paste
A dash of tamari
3 cups water

TO ASSEMBLE:
1 handful frozen edamame
2 servings black bean noodles
½ bunch enoki mushrooms
2 kale leaves
1 tsp sesame oil
Miso Tahini Baked Tofu
Cilantro, if desired

View the full recipe at Radiant Rachels →