Vegan Veggie Miso Soup

INGREDIENTS

red bell pepper, small dice

1 tbsp

minced garlic (about 4 to 5 cloves)

2 tsp

fresh minced ginger (about 3-4 inches)

4 cups

mushroom broth (Pacific Organic Mushroom Broth)

1/2 cup

vegetable broth (Pacific Organic Low Sodium Vegetable Broth) *

1 1/2 cups

water

4 tbsp

Tamari, divided

1 tbsp

rice vinegar

1/2 tsp

organic maple syrup

1 tbsp

dried minced onion flakes

1 cup

snow pea pods

1/2 cup

carrots, grated

1 cup

edamame (frozen)

4 oz

button mushrooms, sliced (or mushroom of choice)

green onions, thinly sliced

2 tbsp

red miso (we used Miso Master Organic Red Miso, Certified Gluten Free) *

2 cups

“Chopped Greens Blend” (cabbage, kale, broccoli, shredded Brussel sprouts and Radicchio) or baby spinach or Napa cabbage

8 oz

noodles of choice (we used buckwheat/sweet potato soba noodles)

Garlic Chili Paste (see notes) *

Crushed red pepper flakes

Toasted Sesame Seeds *

Microgreens/Bean sprouts

Jalapeno peppers

Sriracha

Sliced green onions