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Slow-Cooker Miso Soup with Ramen and Tofu

Notes: 

Be sure not to overcook the ramen noodles or else they will become mushy.
erves: 6
Cooking Time: 4 to 5 hours on Low or 3 to 4 hours on High
Slow Cooker Size: 5 1/2 to 7 Quarts

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Ingredients: 

12 ounces shiitake mushrooms, stemmed and sliced thin
1 (2-inch) piece ginger, sliced into 1/4-inch-thick rounds
2 tablespoons toasted sesame oil
2 tablespoons minced garlic
8 cups water
1/2 cup white miso
14 ounces extra-firm tofu, cut into 1/2-inch pieces
2 tablespoons soy sauce
2 (3-ounce) packages ramen noodles, seasoning discarded
6 ounces (6 cups) baby spinach
5 radishes, trimmed, halved, and sliced thin
Salt and pepper


 

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