This recipe was originally created by Nadine Horn and Jörg Mayer and published on VegNews.

Makes 4 servings
Prep Time: 10 minutes

Ingredients:

Instructions:

In a large pot over high heat, bring broth, soy sauce, and sesame oil to a boil. Add noodles and cook for 5 minutes, until just tender. Remove noodles with tongs and divide among four serving bowls, leaving broth at a boil.
Add carrots, tofu, scallions, and bean sprouts to broth and boil for 3 minutes, until softened. Using a slotted spoon, remove from pot and divide among soup bowls.
Add jalapeños, peppercorns, and pepper to broth. Bring to a rapid boil. Remove from heat and stir in miso. Divide broth among soup bowls and serve immediately.

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