- Start by sautéing your garlic and white part of the onion in some cooking oil until golden
- Add in the soy sauce and cook for another minute
- Add in the maple syrup, broth and miso paste and bring to a soft boil
- When the soup comes to a soft boil, add in the broccoli florets and cook for a minute. Then add in the rice noodles and let them cook for as long as instructed on the package (usually 5 minutes)
- When the noodles are nearly done add in the green part of the onions and the frozen peas
- While the soup is cooking; pan-fry your tofu in some cooking oil with salt and pepper until browned and crunchy
- Add some cooking oil to a pan on medium-high heat. When the oil is hot, add in the mushrooms and let them sauté until browned. Then add in a tbsp of soy sauce and let them glaze for a few more minutes on medium heat.
- Serve the noodle soup in bowl and top with the tofu and glazed mushrooms.