Vegan Miso Noodle Soup

Miso Noodle Soup that is surprisingly easy to make and is delicious, soothing, and satisfying on a cold winter day.

5 cups water
4-5 inch piece of kombu
4 tablespoons miso paste
1/2 cup (82g) tofu, chopped
2 (113g) radishes, peeled and sliced
2 bok choy
2 tablespoons sesame oil
1 knob (17g) ginger, minced
3 cloves (14g) garlic, peeled and minced
1 bunch (43g) scallions, plus more for garnish
2 1/2 cups (89g) shiitake mushrooms
1 1/2 teaspoons soy sauce
1 bunch (43g) scallions, plus more for garnish
2 (113g) radishes, peeled and sliced
2 bunches (62g) soba
kimchi, for garnish

View the full recipe at Gratitude and Greens →