> 1 (8.8 oz pkg soba noodles
> 2 medium portobella mushroom caps, gills removed
> 4 oz silken tofu
> 1 tbsp canola oil
> 1/2 (6 oz) bag baby spinach
> 1 tbsp minced garlic
> 1 tbsp minced peeled ginger
> 5 cups water
> 1/4 cup miso paste
> 1/4 cup chopped green onions
Cook the soba noodles according to package directions. Drain and divide among 4 bowls.
Meanwhile, chop the mushrooms and cut the tofu into 1-inch pieces. In a medium pot, heat the oil on medium-high. Add mushrooms and cook 6–7 min., until mostly tender. Stir in the spinach, garlic, and ginger. Cook 2–3 min., until spinach wilts, stirring constantly.
Into pot, add the water and heat to a boil on high. Add miso paste, stirring until dissolved. Gently stir in tofu. Season with salt to taste. Remove from heat and ladle soup over the noodles. Garnish with the green onions.
An easy way to tackle the gills of portabella mushrooms is to scrape and remove them with a spoon.