Miso Noodle Bowl

Method

1. Steep the 1 oz28 g dried shiitake in 6 cups just-boiled water for 15 minutes. Lift them out, slice, and keep the soaking liquid — that’s your broth.
   • Dried Shiitake Mushrooms1 oz28 g(28 g)(1 oz)
2. Bring the broth to a gentle simmer with the 2 cloves6 g garlic, minced, 1 tsp1.6 g ginger, 161 g thinly sliced carrots, and sliced shiitake; give the carrots a few minutes to soften. Add the 2 cups192 g noodles and cook until nearly tender, then slip in the 1 block324 g cubed tofu to heat through.
   • Garlic, minced2 cloves6 g(6 g)(2 cloves)
   • Ground Ginger1 tsp1.6 g(1.6 g)(1 tsp)
   • Carrots, thinly sliced161 g(61 g)(1)
   • Whole-Grain Pasta2 cups192 g(192 g)(2 cups)
   • Tofu, cubed1 block324 g(324 g)(1 block)
3. Off the heat, stir in the 2 cups170 g frozen spinach and 2 tbsp36 g tamari. Whisk the 4 tbsp68 g white miso into a ladle of the hot broth until smooth, then stir it back in — never let it boil, or it turns grainy and flat.
   • Frozen Spinach2 cups170 g(170 g)(2 cups)
   • Tamari2 tbsp36 g(36 g)(2 tbsp)
   • White Miso4 tbsp68 g(68 g)(4 tbsp)

Kids: serve the noodles and tofu with just a little broth spooned over — the strong miso can be a lot at first.