8 cups vegetable broth
1 tablespoon soy sauce
2 tablespoons toasted sesame oil
10½ ounces egg-free ramen noodles
2 carrots, peeled and shaved into thin strips
7 ounces of firm tofu, cubed into 34-inch pieces.
2 scallions, thinly sliced
1 cup fresh bean sprouts
2 red jalapeos, chopped finely
1/2 teaspoon pink ground pepper
½ teaspoon black pepper
¼ cup yellow miso paste
How to prepare:
In a big pot, bring broth, soy sauce, and sesame oil to a boil over high heat. Cook the noodles for 5 minutes, or until just soft. Using tongs, transfer noodles to four serving bowls, leaving broth at a boil.
Carrots, tofu, scallions, and bean sprouts are softened by boiling them in broth for three minutes. Using a slotted spoon, remove the vegetables from the pot and divide them among the soup bowls.
Add peppercorns, jalapeos, and pepper to the broth. Bring to a boil quickly. Remove from heat and whisk in miso. Distribute broth among soup bowls and serve immediately.