INGREDIENTS:

• 5 cups vegetable broth (1200g)
• 1 tbsp minced garlic (15g)
• 1 tbsp powdered or 3 tbsp fresh ginger, minced
• 1 large onion, chopped (170g)
• 1 1/4 cup carrots, sliced (110g)
• 2 cups portobello mushrooms, sliced (220g)
• 2 stalks celery, sliced
• 1/4 cup miso, dissolved in 2 tbsp broth (For soy-free, use chickpea miso) (60g)
• 2 cups raw kale or spinach, optional (100g)
• cooked soba or noodles of choice, optional

INSTRUCTIONS:

1. In a large pot, combine the first three ingredients and bring to a boil.
2. Once boiling, turn the heat down to low and add all remaining ingredients except the miso, kale, and noodles. Cover and cook on low for 12 minutes or until the carrots are soft.
3. Turn off the heat and add the kale, stirring until it wilts.
4. Immediately stir in the miso paste. Also stir in noodles if desired. Recipe makes about 8 cups total (without the noodles).