INGREDIENTS
2 cups
Kale
4
Scallions- sliced at a diagonal
4 oz
Shitake mushrooms
2 cups
Snow peas
8 oz
Tofu
6 cups
Chicken stock
1/4 cup
Miso
1 tsp
Sriracha sauce
1
soba noodles- they make, gluten free
1
generous pinch Salt and pepper
1 tsp
Sesame seeds, TOASTED
1 tbsp
Oil
1 tsp
Sesame oil, TOASTED
½ teaspoon hondashi granules ( optional but delicious)