This traditional Japanese dish is one of my favorites especially on cool nights. Warming noodles in a steaming broth loaded with veggies. This rendition is with tofu, but chicken can easily be substituted. But go meatless. It is better for you and the earth. This can also be gluten free with the substitution of rice noodles instead of traditional buckwheat.
2 TBLP toasted sesame oil
1 onion, cut into thin moons
3 garlic cloves, minced
3 carrots, cut into matchsticks
8 mushrooms, I like shiitake, cut in bite size pieces
4 cups of water
1/4 cup of Bragg’s Liquid Amino Acid (this is a gluten-free and healthier soy sauce flavour) Feel free to use tamari or soy sauce instead. Healthier is always better
1/2 pound firm tofu, cut into cubes
1 TBLP freshly grated ginger
2 cups chopped greens—bok choy, kale, spinach
2 scallions, sliced for garnish
Prepare noodles according to package. Drain set aside. Heat oil in a large pot. Add onion, garlic; saute until onion begins to soften. Add carrots, mushrooms; saute a few minutes more. Add water, Bragg’s, tofu and ginger. Bring heat up to a simmer. Cover and let simmer 10 minutes. Add greens until leaves are bright green.
Ladle soup over noodles. Garnish with scallions.