Loaded Miso Soup

Organic miso paste (mellow or sweet) or prepared miso broth

Rice noodles, cooked

Shiitake mushrooms, sliced

Organic firm tofu, diced small

Peas and carrots (frozen)

White beans, drained and rinsed

Optional: toasted seaweed cut into small pieces, fresh spinach, baby bok choy

 

This is a great recipe that comes together easily from leftovers and/or your stash of frozen veggies.  Miso paste can be found in the refrigerated produce section, near the tofu.  You want an organic miso that is labeled white, mellow, or sweet.  To make 1 cup of broth, start by dissolving 1 teaspoon of paste in hot water, and add more to get to the desired flavor.

Add the veggies to the broth and cook until heated through.  Add rice noodles.  Transfer to serving bowls and top with toasted seaweed.