Asian Noodle Soup Recipe

Name: Asian Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 12-16 ounces tofu- patted dry, cut into ¾ inch cubes (or sub chicken breast); generous pinch salt and pepper; 1-2 tablespoons olive oil; 2 fat shallots, diced; 1 tablespoon ginger- peeled and finely chopped or grated; 8 oz shitake mushrooms- sliced, stems removed (or other mushrooms) or try Smoked Mushrooms; 6 cups veggie broth or chicken stock; 4 ounces soba noodles- they make gluten-free ones!; 2 cups chopped kale, or other greens; 2 cup snow peas, chopped, or other vegetables- edamame, green beans, cabbage, carrots (chopped small); 1 teaspoon sriracha sauce– or more to taste; 1 teaspoon toasted sesame oil — or more to taste; ½ teaspoon hondashi granules (not vegan, totally optional, but really delicious); ¼ cup white miso (mix with a little hot broth first before adding to the soup); 1 teaspoon toasted sesame seeds– or more to taste; 4 scallions- sliced at a diagonal- for garnish