Garlic & Ginger Asian Noodle Soup with Dark Greens and Tofu

Ginger is a complex and delicious flavor. It is almost fascinating to me that something so pungent, spicy, sweet, and savory can come all in one package, and growing from the earth at that! Ginger is known to help when you have a cold, to soothe your stomach when you are nauseated, and to be a beautifully fragrant tea. But the uses for ginger can go on and on. I love an Asian style broth with a strong scent of ginger, and ginger is always the perfect match to garlic, no doubt. If you have never tried raw ginger, I highly encourage you to do so, (mind you, only a small amount at first) to really appreciate the true flavor of ginger. Cooking it will certainly mellow it out some, and today I had a craving for a nice savory broth loaded with ginger, garlic and lots of fresh veggies. I added some baked tofu I had in the fridge, and some dark leafy greens (I can't hardly go a meal without these) and low and behold, I had a dinner to indulge all of my senses to end a good day of work...

 Garlic & Ginger Asian Noodle Soup with Dark Greens and Tofu

2 cloves garlic, minced 1 teaspoon garlic, minced ½ large yellow onion 1 tablespoon tamari 1 teaspoon seasoned rice vinegar ¼ teaspoon red pepper flakes ¼ teaspoon chinese five spice powder 1 ½ cups filtered water 2 ounces quinoa pasta or brown rice pasta ½ cup snow peas or sugar snap peas, whole ½ cup carrots, julienne 1 cup swiss chard or spinach, chopped ½ cup firm sprouted tofu, cubed 1 teaspoon red miso paste chopped scallions for garnish 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.  Garnish with scallions and serve.