Miso Soup with Buckwheat Noodles

May 4

Meal: Dinner

Season: Fall

Saute:

1 large Cippolini onion

2 cups sliced Shitake mushrooms

1 small Cone cabbage

Season:

2 TBSP Mirin

2 Tbsp Tamari

1 tsp Red pepper flakes

Black pepper to taste

Add:

4 cups vegetable stock

3 TBSP white miso paste first dissolved in some of the hot stock

1 package buckwheat noodles - cooked

1 cup shelled edamame - cooked

Finish:

Lime juice

Scallions

4 cups fresh spinach

Pumpkin Bread with Chocolate Chips (GF, V)