Ingredients:
- 5 cups vegetable broth (or chicken broth if not vegan)
- 1 tablespoon minced garlic
- 3 tablespoons minced fresh ginger
- 1 large onion, diced
- 1 and 1/2 cups pealed and diced carrots
- 2 cups sliced mushrooms
- 3 stalks celery
- 1/4 cup miso paste, dissolved in a little broth
- 1/2 package Red Rooster Pea and Bean Thread noodles(200
- grams)
- 2 cups spinach or kale, chopped into bit-sized pieces
- hot pepper flakes to taste
Instructions:
Combine the broth, garlic, ginger and onion in a large soup pot and bring the ingredients to a boil. Add the carrots, mushrooms and celery, and simmer until the carrots are soft, 10 to 15 minutes. Blend in the miso paste, then, remove the pot from the stove. Add the noodles and the spinach (kale) and put the lid on the soup pot to allow the noodles to become soft and the spinach (kale) to wilt. Sprinkle the soup with red hot pepper seeds to taste.