Miso Squash Soup with Ramen Noodles

14 cups water

2 Tbs wakame (dried seaweed) soaked in 1 cup of boiling water.

7 cloves garlic

1- 4” piece of ginger

1 organic onions, chopped

1-1/2 cups diced butternut squash

2 burdock root, peeled and grated

2 organic carrot, washed and chopped

2 organic celery, washed and chopped

2 cups chopped kale

1 cup green beans, cut into ¾” length

½ package organic tofu (firm or soft) cut into small cubes

1/3 cup white miso

1/3 cup red miso

1- block of ramen noodles for every 2 people, cooked according to directions

Step-by-Step Instructions:

1. Fill a large pot with 14 cups of water.
2. Add the onions, carrots and burdock root and bring to a boil.
3. Add the ginger and garlic and simmer for 15 minutes.
4. Meanwhile, chop the other vegetables and soak the wakame.
5. Cook the ramen noodles according to directions in a separate pot, then drain and run under cold water to stop the cooking. Set aside.
6. Add the remaining vegetables and tofu to large soup pot.
7. Cook for another 10 minutes.
8. Drain wakame and add to soup.
9. In a separate bowl, dissolve the miso with 2 cups of soup broth. Make sure all of the miso is dissolved before adding it back to the larger soup pot. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

• Place ramen noodles in the bottom of each individual bowl. Laddle hot soup on top.
• For a little spice, serve with Shichimi Togarashi (red pepper mix, found in Japanese food stores or International aisle of supermarket)