Veggie Ramen Miso Soup

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Veggie Ramen Miso Soup
 
Ingredients
  • 2 ¼ cups water
  • 2 tbsps. mellow white miso
  • ½ cup thinly sliced cremini mushrooms
  • ½ box of medium firm tofu, cut into ¼-inch cubes
  • ½ medium carrot, cut into angel hair spirals
  • A pinch of salt
  • ½ tsp. shoyu
  • 2 tsps. thinly sliced green onion
  • 1 cup zucchini, cut into angel hair spirals
  • ½ cup baby spinach leaves – optional
  • 1 hardboiled egg
Instructions
  1. In a small bowl, mix ¼ cup of water and miso. Set aside.
  2. In a small saucepan on medium high fire, bring to a boil 2 cups water, mushrooms, tofu and carrots. Add salt, shoyu and miso mixture. Allow to boil for 5 minutes. Remove from fire and add green onion, zucchini and baby spinach leaves, if using.
  3. Let soup stand for 5 minutes before transferring into individual bowls.
  4. Garnish with ½ of hardboiled egg per bowl.
  5. Serve and enjoy.

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