Healing Miso Soba Noodle Soup

- 1 tablespoon olive oil 

- 2 teaspoons minced garlic 

- 1 teaspoon minced ginger 

- 2-3 tablespoons soy sauce or tamari 

- 4 cups vegetable broth 

- 1/4 cup miso paste 

- 8 oz extra firm tofu (cubed)  

- 1/2 cup sliced cremini mushrooms 

- 1/2 cup corn, cooked 

- 4 oz soba noodles  

- 1 handful spinach 

- Juice of one lime 

- Sesame seeds and/or toasted sesame seed oil for garnish 

1. Bring a large pot of water to a boil and cook the soba noodles according to the package directions (about 3 minutes). Drain, rinse with cold water, and set aside. 

2. Make the broth: Heat the oil in a large pot over medium heat. Add garlic and ginger and cook for about a minute, being careful not to burn them. Add soy sauce and stir to combine. Add the stock, cover, and bring to a boil. Remove lid, stir in tofu, and simmer uncovered for 10 minutes. 

3. Ladle about half a cup of the broth into a small bowl and stir in the miso paste until dissolved. Pour the miso broth into the pot and cook for another minute or so. 

4. Assemble the Miso Soba Noodle Soup: Add the mushrooms, corn, and spinach to the broth and cook for a minute or two to soften. Stir in the cooked soba noodles or divide the soba noodles between two bowls and pour the soup over it. 

5. Add a squeeze of lime and garnish with sesame seeds and a drizzle of toasted sesame oil (if using). Serve immediately.