INGREDIENTS
2 tbsp
Coconut Oil (unrefined, virgin, cold pressed)
12 oz
Shiitake Mushrooms (stems removed, sliced thin)
1 tbsp
Grated Ginger (I use a microplane)
1 tbsp
Grated Garlic (I use a microplane)
4
Green Onions (sliced thin, whites and green separated)
4 cups
Vegetable Broth
3 cups
Water
2
Bundles (152g) Soba Noodles (gluten free if needed)
5 cups
Baby Spinach
2 tbsp
White Miso Paste (*see note)
Tamari,
Sesame seeds, Sriracha, fresh herbs such as basil or cilantro, tamari and more green onion tops