Tuesday, August 25, 2009
Friday, August 14, 2009
In a large saucepan, add garlic, ginger, onions, tamari, rice vinegar, red pepper flakes, five spice powder, water, and dry noodles. Add water and bring to a light boil. Add snow peas and carrots, then reduce heat to simmer and cover. Let simmer for 10 minutes and add swiss chard or spinach and tofu. Stir, and let simmer another 2 minutes until greens cook down and noodles become tender. Turn off heat and add miso paste. Stir gently until all miso is dissolved into the broth.