Gingered Broccoli Noodle Soup - Center for Nutrition Studies

Ingredients

• 3 medium heads broccoli (7 to 8 cups)
• 1 package of small rice noodles (12-ounce)
• 16 oz. firm tofu, cut in ¼ to ½ inch cubes
• 2 two-inch pieces of wakame or alaria seaweed
• 4 quarts water
• ¾ cup wheat-free or regular tamari or soy sauce
• 2 medium onions, diced small (~2½ cups)
• 4 Tbsp fresh ginger root, minced or finely grated
• 3 Tbsp mirin (rice cooking wine)
• 6 medium carrots, diced (~3 cups)
• 4 medium parsnips, diced (~2 cups)