Step 1

In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)

Step 2

Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.

Step 3

In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.

Step 4

Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.