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Ingredients
  • 2 cloves garlic, minced
  • 4 cups low sodium mushroom or vegetable stock
  • 3 Tbsp white miso paste
  • 1 Tbsp dried instant wakame flakes or shredded nori (optional)
  • 3 oz (about 1 cup) snow peas or snap peas
  • 5 oz (about 12 stalks) asparagus, cut into 2-in pieces
  • 2 oz (about ⅔ cup) sliced cremini or button mushrooms
  • 4 oz firm tofu, cut into ¼-in cubes
  • ½ cup frozen peas
  • 6 oz gluten-free ramen noodles**
  • 1 tsp toasted sesame oil***
  • ½ cup sprouts or baby greens
  • 2 scallions, thinly sliced
  • Salt, to taste
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