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Lemon Miso Soup with Udon Noodles
Ingredients
  • 2c veggie stock
  • 2c mushroom stock (or you can just used all veggie stock)
  • 6 green onions (chopped)
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 8 cremini mushrooms, cleaned and sliced
  • 4 oz. firm silken tofu, cut into ½ inch cubes
  • 2T white miso paste dissolved into ½c water.
  • 1 serving of pre-cooked udon noodles (if you are starting with dried noodles, make and rinse with cool water, and set aside.)
Steps
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