1 cup preferred noodles
4 1/2 cup broth (3 Tbsp miso paste + 4 1/2 cups water + 3 Tbsp tamari)
2 Tbsp Fresh ginger, finely chopped
4 garlic cloves, finely chopped
1 1/2 cup cremini mushrooms
2 Tbsp oil
2 bok choy
1 package tofu (270 g)
1 cup frozen edamame beans
a handful of spinach
2 Tbsp tamari
2 Tbsp sesame oil
2 Tbsp rice vinegar
Squeeze out all the water from the tofu. Dice it into small cubes and leave it to soak in the marinade for 20 minutes.
Bring the broth ingredients to a simmer. Add the ginger and garlic to the broth and lower the heat. Saute the mushrooms briefly in a pan and then add to the broth. Slice the bok choy lengthwise and add to the broth.
Cook the noodles according to directions. Then divide the noodles, tofu, soybeans and spinach among four bowls. Top off by pouring the hot broth over each bowl.