Rice Noodle Soup (Make-Ahead Option!)
INGREDIENTS 2 teaspoons high-heat oil 2-3 green onions; sliced and white and green parts separated 2 cloves garlic minced 2 teaspoons fresh minced ginger or 1/2 teaspoon dried ginger 2 ounces mushrooms sliced (shiitake, cremini, etc) 3 tablespoons tamari or soy sauce divided 2 tablespoons mellow miso paste 8 ounces super firm tofu cubed 100 g rice vermicelli noodles or 2 50 g bundles mung bean vermicelli 4 cups hot water Optional toppings: sesame oil
