Japanese Noodle Soup

Ingredients

• 1/2 head garlic (6 unseparated cloves)
• 4 green onions, divided
• 2 5-inch pieces dried kombu or kelp
• 7 coins sliced fresh ginger (from 2-inch piece)
• 3 tbsp reduced-sodium tamari
• 3 tbsp mirin or sake
• 2 tsp organic evaporated cane juice, optional
• 2 cups thinly sliced shiitake mushrooms
• 3 large carrots, thinly sliced
• 4 cups (8 oz) cooked brown rice vermicelli noodles or udon noodles, or 2 8-oz packages shirataki noodles, rinsed, drained, and snipped into spaghetti-length pieces
• 2 cups snow peas and/or thinly sliced napa cabbage
• 4 tsp sesame oil, optional
• 2 tsp sesame seeds, optional

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