Miso-Pumpkin Curry Noodle Soup

2 Tbsp coconut oil or other vegetable oil
1 large onion, chopped (I did long, thin slices)
12-15 cloves garlic, minced
large handful of cilantro, chopped
2 heaping Tbsp ginger
1 heaping Tbsp cumin
1 heaping Tbsp curry powder
1 heaping Tbsp cinnamon
1 tsp black pepper
1/2 tsp ghost pepper salt (optional! only do this if you love spicy food and/or enjoy pain! :D)
1 block extra-firm tofu (no need to press it, but you can if you want)
3-4 Tbsp miso paste (I used white miso), stirred into 1 cup water
2 additional cups water or veg broth
1 can pumpkin puree
1 can coconut milk
whatever veggies you have on hand (I used several handfuls of spinach and arugula)
1/2 cup nutritional yeast (optional)
soy sauce and lime juice (to taste)
6-8oz (uncooked) noodles (I used brown rice udon) (or not, it doesn’t really NEED noodles, but they sure are great :D)

Melt the coconut oil in the bottom of your soup pot. Add the onions and turn the heat to medium-low, allowing them to caramelize over 5-7 minutes or so. Add garlic, spices, and cilantro. Turn the heat up slightly and stir for a minute or so, then crumble in the tofu. Let all that cook for a few minutes, then add the miso/water, veg broth, pumpkin, and coconut milk. If you’ve got veggies that will need to soften in the soup, add those now; if you’re using greens like I did, you can add them now if you want, or later if you prefer. Let the soup simmer for about 10 minutes. Add the nutritional yeast (if using), soy sauce and lime juice, and noodles. Let the soup continue to simmer until the noodles reach your desired softness.

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