Step 1

Heat the avocado oil in a large pot on medium-high heat.

Step 2

Add the green onion, garlic and ginger to the pot and saute for 2 minutes.

Step 3

Next, add the dried shitake mushrooms and saute for another 2 minutes.

Step 4

Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.

Step 5

(Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.

Step 6

Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.

Step 7

Serve with some steamed baby spinach, chopped green onion and fresh cilantro.