Creamy Ramen

Ingredients

• 3c Shiitake Mushrooms, thinly sliced
• 1 Onion, thinly sliced
• 6 cloves Garlic, minced
• 6c Vegetable Broth
• 1 Sweet Potato, cubed
• 1c Carrots, thinly sliced
• 6 oz Ramen Noodles, dry
• 1c Milk
• 3 tbs Yellow Miso Paste
• 1 package firm Tofu, cubed
• 1c Snap Peas, halved
• 1 tbs Brown Rice Vinegar
• 1/4 c Scallions, thinly siced
• 1/4 sheet Toasted Nori, cut into strips

Instructions

1. In a large pot saute the mushrooms, onion, garlic and ginger in sesame oil for about 10 minutes.

2. Add the broth, sweet potato, and carrot. Bring to a boil. Reduce heat. Cook for about 10 minutes, uncovered.

3. Add the noodles, cook until soft (2-5 minutes). Don't overcook noodles.

4. In a seperate bowl, combine the milk and miso. Whisk. Stir into soup.

5. Add tofu, peas, and vinegar.

6. Serve garnished with scallions and nori.