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This warming soup is full of the umami flavour of miso, along with delicate enoki mushrooms and protein-packed tofu.
Cook the rice noodles according to the package instructions. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced ginger. Sauté for about a minute until fragrant.
Add the vegetable broth to the pot and bring it to a simmer.