Ingredients: 

8 cups water

5 cloves garlic

1- 2”-3” piece of ginger

1 cake of tofu (soft or firm, whichever you prefer)

1 organic onions, chopped

2 organic carrot, washed and chopped

1 turnip, peeled and diced

1 organic broccoli, cut into florets

2 Tbs wakame- soak in 1 cup of boiling water to reconstitute

3 Tbs white miso

3 Tbs. red miso

1- 8 oz package ramen noodles, cooked according to directions

Directions:

1.  Fill a large pot with the water. Add the onions, carrots, garlic, ginger and turnips and bring to a boil.

2. Reduce heat and simmer for 20 minutes. Add the broccoli and tofu.

3. Drain the wakame and add to soup. Cook for another 10 minutes.

4. Remove 1 cup of broth only, and in a separate bowl, dilute the 6 Tbs of miso in the cup of broth. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

5. Keep the noodles separate and add soup individually to each bowl, to prevent the noodles from getting over cooked.