Tofu Noodle Soup


  • 1 cup silken tofu, cubed
  • 8 ounces dried gluten free brown rice noodles
  • 2 tablespoons white miso
  • 4 thin slices ginger
  • 1 green onion, thinly sliced
  • 1 cup vegetable stock
  • 6 ounces shiitake mushrooms
  • 1 julienned carrot


  • Bring 3 cups of water, mushrooms miso, stock, and ginger to a boil.
  • Turn heat down to low and let simmer for 20 minutes, covered.
  • Add the udon noodles to the broth.
  • Before the noodles are fully cooked, add tofu cubes to the pot and gently stir.
  • Remove the ginger before serving warm or cold, topped with chopped green onion and carrots.

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