3 (1 C) shiitake mushrooms, stemmed and cut into thin strips
1/2 C onion, thinly sliced
6 cloves garlic, minced
1 tbsp ginger, fresh, grated
4 C vegetable broth
1 (2 C) sweet potatoes, cut into 1-inch pieces
1 C carrots, thinly sliced
6 oz. ramen noodles, dry
1 C non-dairy milk, unsweetened
3 tbsp yellow miso paste
12 oz. tofu, firm, cut into 3/4 inch cubes
1 C snap peas, halved
1 tbsp brown rice vinegar
1/4 C green onions, thinly sliced
1/4 sheet nori, toasted, thinly sliced
togarashi seasoning, to taste
Instructions
In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)
Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.
In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.