Japanese Noodle Soup
- 5 green onions (diced)
- 2 medium carrots (peeled and chopped)
- 2 sheets Nori or Lavar (sliced)
- 4 oz spinach (cleaned and sliced)
- 1 pack organic firm tofu (chopped into small cubes)
- 6 hard boiled eggs (cooled and sliced in half – remove yolk)
- Cooked (shredded Spaghetti Squash (1 large) OR Shiraki Tofu noodles)
- 8 cups veggie broth (I used Edward and Sons gluten free veggie broth cubes)
- 1 tsp fish sauce (omit for vegetarian option)
- 2 tsp tamari gluten free soy sauce
- additional tamari or salt to taste
- Eggs: Have your eggs cooked first. Consider cooking more for egg salad the next day. You can bring to boil for 1 minute, rolling boil, then turn off heat. Leave eggs covered for 15 minutes. Cool in ice bath and peel.
- Soup: With all veggies chopped and ready, the rest goes quickly.
- In a large pot, bring water to near boil and turn off heat. Add rice stick noodles and let sit, covered, for 10 minutes. You can use any other noodle of choice, and follow package cooking instruction.
- While noodles sit, heat veggie stock in separate large pot and add all veggies and tofu as well as tamari and fish sauce. Heat stock and veggies for the 10 minutes, covered, over medium heat.
- Dish one serving of noodles into each bowl, then top with veggie and broth. Add egg (remove yolk first) and enjoy!