Ingredients
6 cups water
4 tbsp miso paste, preferably white or yellow
12 oz tofu, extra firm, cubed
1 cup leeks, chopped
3 oz carrots, diced
1 clove garlic, minced
2 cups sugar peas, sliced
2 oz rice noodles, cooked
1 tbsp chives, chopped
Preparation
Pour water into crockpot and whisk in the miso until completely dissolved.
Add tofu, garlic, and carrot and set the crockpot on low.
Cook for 6 to 8 hours, checking occasionally to ensure the soup doesn’t boil.
Add leeks and cook on high for 20 minutes.
Stir in the sugar peas for about 10 minutes.
Pour soup onto noodles and top with chives. Serve.
