Servings: 3–4

6 cups vegetable broth
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 cups sliced mushrooms
1 tablespoon tamari or gluten-free soy sauce
1 package firm tofu, drained and cubed
2 packages Miracle Noodle Ready to Eat Organic Spaghetti, rinsed and drained
3 tablespoons gluten-free miso paste
1 teaspoon sesame oil
2 green onions, sliced
1 cup baby spinach or bok choy
Optional toppings: chili oil, sesame seeds, nori strips

1.) In a large pot over medium heat, bring the vegetable broth to a gentle simmer. Add the minced garlic and grated ginger, cooking for about 1–2 minutes until fragrant.

2.) Add the sliced mushrooms and simmer for 5–7 minutes until tender and flavorful. Stir in the tamari or gluten-free soy sauce.

3.) Gently add the cubed tofu and let it warm through for about 3–4 minutes.

4.) Add the rinsed Miracle Noodle spaghetti and simmer for another 2–3 minutes to heat through.

5.) In a small bowl, whisk the miso paste with a ladle of hot broth until smooth. Reduce the heat to low and stir the miso mixture back into the pot. Do not boil after adding the miso.

6.) Stir in the sesame oil, green onions, and spinach or bok choy. Let the greens wilt for 1–2 minutes.

7.) Taste and adjust seasoning if needed. Serve hot with optional toppings like chili oil, sesame seeds, or nori strips for extra flavor and texture.