Tofu Ramen Noodle Soup

1. In a large pot, heat avocado oil over medium heat. Add chopped scallion, minced garlic, and minced ginger. Sauté for 1-2 minutes.
2. Add the shiitake mushrooms and sauté for another 2 minutes.
3. Add vegetable broth, water, soy sauce, miso paste, and agave. Mix well to combine and bring to a boil. Reduce heat and let simmer for at least 15-20 minutes. For enhanced flavor, let it simmer for longer. You may strain the broth if you prefer no chunks of ginger/garlic/scallions.
4. In a separate pot, cook ramen noodles according to package instructions. (Cooking separately prevents noodles from absorbing too much broth).
5. Add tofu and spinach to the simmering broth and cook until the spinach is wilted.
6. Add the cooked noodles to the broth pot.
7. Serve hot and top with bamboo shoots, sesame seeds (if desired, not listed in ingredients), and fresh scallions. Enjoy!