1/4 lb shiitake mushrooms
1 bunch or 6 green onion w/stalks
1 small package extra firm tofu
1-4 - 1/2 lb fresh spinach and kale
4-6 cups organic mushroom broth
4-6 cups filtered water
8 oz (dry) Pho noodles or Oriental style noodle
Chop green onion, shiitake mushrooms & tofu, then set aside. Bring to boil the mushroom broth and water. You can put the vegetables and tofu directly in with the noodles once water is boiling and boil all together for 6-8 minutes OR saute tofu, green onion and shiitake mushrooms for a crispier texture and add to soup mixture once noodles are soft. Noodles boil for 6-8 minutes until tender. Add spinach and kale in the last two minutes of cooking. Or add at the very end, once the heat is turned off, cover with lid for 5-10 minutes until spinach and kale are tender.
Add cracked pepper and sea salt to taste. Enjoy!