Vegan Miso Soup with Noodles and Tofu - Forks Over Knives

Name: Vegan Miso Soup with Noodles and Tofu - Forks Over Knives
Ingredients: 4 cups chopped fresh wild mushrooms, such as shiitake, maitake, oyster, and/or trumpet; 4 scallions (green onions), thinly sliced; 2 tablespoons brown rice vinegar; 1½ teaspoons grated fresh ginger; 2 cloves garlic, minced; 2 teaspoons kelp granules; 2 pinches Japanese togarashi spice blend (optional); 5 oz. dry soba or udon noodles; 1 carrot, cut into matchsticks (1 cup); 1 bell pepper, cut into matchsticks (1 cup); 1 cup trimmed snow peas; 7 oz. firm tofu, cut into ¾-inch cubes; 1 tablespoon miso paste; ¼ cup cilantro leaves; ½ of a toasted nori sheet, cut into thin 2-inch strips (optional)

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This tasty vegan miso soup is packed with savory flavor and fresh veggies, while noodles add some heartiness. Try the healthy 30-minute recipe today!

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Ingredients

4 cups chopped fresh wild mushrooms, such as shiitake, maitake, oyster, and/or trumpet
4 scallions (green onions), thinly sliced
2 tablespoons brown rice vinegar
1½ teaspoons grated fresh ginger
2 cloves garlic, minced
2 teaspoons kelp granules
2 pinches Japanese togarashi spice blend (optional)
5 oz. dry soba or udon noodles
1 carrot, cut into matchsticks (1 cup)
1 bell pepper, cut into matchsticks (1 cup)
1 cup trimmed snow peas
7 oz. firm tofu, cut into ¾-inch cubes
1 tablespoon miso paste
¼ cup cilantro leaves
½ of a toasted nori sheet, cut into thin 2-inch strips (optional)