INGREDIENTS
2/3 cup
broth
10 ozs
brown rice noodles
1 1/2 cups
eggplants
14 ozs
extra firm tofu
1 tsp
garlic
1 tsp
ginger
3 handfuls
greens
2 tbsp
honey
2 tbsp
mirin
2 tbsp
Miso Soybean Paste
1 1/2 cups
mushrooms
3 tbsp
olive oil
1/2 cup
scallions
3 servings
sesame oil
3 servings
sesame seeds