Ginger Miso soup with Black Soybean Spaghetti

A comforting soup perfect for a rainy day! One pot meals are always a winner in my book!

Total time: 15 minutes

Total servings: 4-6 servings

Ingredients:

1 box (~7 oz) of black soybean spaghetti

3-4 cups water

4 tBsp genmai miso paste

2 tsp maple syrup

2 tsp grated ginger

1 tBsp rice vinegar

1 jalapeno or red chili pepper (sliced in thin coins)

1-2 tBsp liquid aminos or soy sauce

2 cups grated carrots

2 cups of chopped mushrooms (any kind will work)

1/4 block of firm tofu (diced in small cubes)

Directions:

1) Combine all of the ingredients into a large pot.

2) Cook at a simmer for ~20 minutes on low-medium heat until the spaghetti is cooked.

Optional:

*For a depth of flavor, boil the water with kombu and take out the kombu seaweed before adding the remaining ingredients. This will provide an umami flavor.

*sliced garlic (~1-2 cloves)

*edamame beans

*bean sprouts

*broccolini

*bok choy

*spring onion *sambal

*sesame oil and sesame seeds

Notes:

*I used Aldi's Simply Nature brand of black soybean spaghetti. However, using a rice based noodle will work.

*Adjust the ingredients according to taste.