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Miso Udon Noodle Soup

This recipe serves about 6.

Ingredients:

1 T oil
1 head garlic, minced
1 1/2" piece of ginger, shredded
4 carrots, grated
1 bunch of green onions, chopped and divided into 2 batches
1/4 c. soy sauce
Zest of 1 orange, grated
16 oz. tofu, cubed
10 c. water and/ or vegetable broth
1/2 c. white miso paste
1 cube frozen spinach, or several handfuls of fresh spinach
20 oz. udon noodles
2 T rice vinegar

Directions:

Heat oil in a large stock pot. Stir fry ginger and garlic in oil until fragrant.
Add carrots and half of green onions, continue to stir fry for 1 min.
Add soy sauce, tofu and orange peel, and stir fry 30 sec.
Dissolve miso paste in 2 c. water or broth and add to pot, along with the rest of the water or broth.
Bring to a simmer, cook 2 min.
Add spinach and cook 2 min. (longer if it's frozen).
Add udon noodles, and cook until noodles are soft and warmed through.
Stir in rice vinegar and serve.

Serve with remaining green onions as garnish.

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