Tofu Shirataki Miso Soup

I am now completely obsessed with tofu shirataki noodles. I'll post more recipes as I create them...for like, the 3 people who actually read this blog. I'm thinking I should order some non tofu style from www.miraclenoodle.com

So, here's my recipe for Tofu Shirataki Miso Soup:

1/2 box of stock (chicken or mushroom)
Maybe a cup and a half of water
5 tablespoons of miso paste
About 10 spinach leaves made into chiffonade
About 8 chopped baby carrots
1 package of House Foods Tofu Shirataki Noodles
Handful chopped baby bella mushrooms (or whatever you have- I think oyster would be best)

Put carrots, and mushrooms in pot of water/stock and simmer for 15 minutes. While simmering, drain and rinse the noodles and then microwave for one minute (eliminates the weird smell) and pat dry. I let mine air dry for an additional 10 minutes. I just wanted to show off my pink pop corn maker but then I noticed how disgustingly dirty our toaster is in this picture...

Add the noodles to the simmering veggies and simmer for another 10 minutes (or until veggies are tender). Take some of the cooking water from the pot and dissolve the miso paste (don't boil it! Yuck!). Remove the veggies from the heat and stir in the diluted miso paste.

Warning: don't pig out on the the entire pot like Maximus and I did. I think the noodles expand in your stomach because within 10 minutes, I was feeling like I ate a Thanksgiving dinner. The good thing is that I was stuffed until the next morning.

This is what was in the Crock Pot for dinner- pot roast with brussel sprouts and Klondike potatoes. I'm a carnivore- I love red meat, but we rarely eat it because it's not very good for us. I loved the soup so much I considered throwing the roast out and making another pot of tofu soup. It was that good, dude.