INGREDIENTS:

• 1/2 tablespoon toasted sesame oil
• 1/4 cup chopped garlic scapes
• 3 scallions (green onions), chopped (white and green parts, separated)
• 4 cups low-sodium vegetable broth
• 1 tablespoon white miso paste 
• 2 tablespoons low-sodium soy sauce 
• 4 ounces (about 3 loosely-packed cups) thinly sliced baby bella mushrooms 
• olive oil spray
• 1 14 oz. package extra-firm tofu, drained and cut into small cube 
• 2 tablespoons hoisin sauce
• 2 packages (2 bricks) ramen noodles
• 2 cups spinach leaves

INSTRUCTIONS:

1. Heat the toasted sesame oil in a stock pot over medium heat. Add the garlic scapes and green onions and saute until softened, about 3 minutes.
2. Add the vegetable broth, miso paste, and soy sauce and whisk to combine. Stir in the sliced mushrooms. Bring to a boil and then reduce to low and simmer uncovered.
3. While the soup is simmering, prepare the tofu. Spray a large non-stick pan with olive oil spray and heat over medium heat. Add the tofu and lightly fry on all sides until golden brown. Remove the pan from the heat and add in the hoisin sauce. Gently stir to evenly coat the tofu in the sauce.
4. Increase the heat under the soup to medium high and bring to a rolling boil. Add the ramen noodles and cook until tender, 4-5 minutes. During the last minute of cooking, stir in the spinach leaves.
5. Spoon the soup into individual serving bowls. Add the tofu and garnish with the remaining scallion greens.