Spicy Umami Miso Soup with Tofu and Noodles

• 3 cups vegetable dashi (kombu + shiitake-based, strained)
• 2 tablespoons white or yellow miso paste
• 1 scoop (1 teaspoons) Umami Everything – Spicy Umami Sauce
• 3 oz Japanese noodles (somen, udon, or ramen)
• ½ block firm tofu, cut into small cubes
• 1 stalk Japanese green onion (negi), thinly sliced
• Optional:  seaweed, sliced mushrooms, or grated ginger for extra depth, 1 teaspoon of Spicy Umami Sauce for garnish

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1. Make the noodles: Cook noodles according to package instructions. Rinse with cold water and set aside.‍
2. Warm the broth: In a small pot, bring vegetable dashi to a gentle simmer over medium heat. Do not boil.‍
3. Add miso and umami: Reduce heat to low. In a small bowl, dissolve miso paste in a ladle of hot broth. Stir back into the pot. Add Umami Everything – Spicy Umami Sauce and stir gently to combine.Add tofu: Gently add tofu cubes to the soup and simmer for 2–3 minutes until warmed through.‍
4. Assemble: Divide noodles between two bowls. Pour hot miso soup and tofu over the noodles
5. ‍Top and serve: Garnish with sliced green onion and small scoop of Umami Everything - Spicy Umami Sauce.
   Serve hot.

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