25 minutes or less

What You’ll Need:

For the broth:

2 inch piece fresh ginger foot, sliced thin

3-4 green onions, whites only, chopped (save the greens!)

2 Tbsp sesame oil

2 Tbsp rice wine vinegar

2 Tbsp Tamari

6 Tbsp white miso paste

6 c filtered water

1 tsp sea salt

For the bowls:

4-ish ounces brown rice noodles

½ pint mushrooms, sliced thin

½ block organic, firm tofu, pressed & cut into small cubes

½ pound fresh green beans, trimmed and sliced

½ bunch fresh cilantro, chopped

1/3 pound baby spinach

Green tops of green onions, chopped thin

OPTIONAL: 1 jalapeno pepper, sliced thin

In a medium size soup pot, saute ginger & onions in oil over medium high heat until aromatic.

Add remaining broth ingredients. Bring a boil & reduce to a simmer.

Then, bring a pot of lightly salted water to a boil for the rice noodles. Cook according to package instructions.

While pasta cooks and broth flavors simmer, chop bowl ingredients, dividing them evenly into 2 large soup bowls as you go.

Drain cooked noodles & divide evenly between 2 soup bowls.

Generously spoon prepared broth over ingredients in each bowl. Ingredients will flash steam as broth is added!

Dive in and be so, so happy.

Serves 2.