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Ingredients
  • 8 oz. dried soba noodles (I used buckwheat)
  • 2 Tbsp olive oil
  • 15 scallions, thinly sliced (white and green parts separated)
  • 8 oz. mushrooms, cleaned and thinly sliced
  • 8 cups vegetable broth
  • 2 cups water
  • ½ cup miso paste
  • 8 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 1 Tbsp soy sauce
  • 1-14 oz. package extra firm tofu, drained and cut into small cubes
  • 4 cups fresh spinach
Steps
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