Miso Noodle Soup

1 cup            Broccoli, chopped into bite-sized pieces
1 cup            Cauliflower, chopped into bite-sized pieces
2                   Carrots, cut into bite-sized pieces
1 cup             Snap peas, cut into bite-sized pieces 
3 cloves        Garlic, minced
1 inch piece  Ginger, minced
1/2                Onion, minced 
1 block          Tofu
6 cups           Vegetable broth
2 Tbsp           Miso paste
1/4 cup          Braggs or coconut aminos
1/2 package   Rice Noodles (broad variety)

Tofu Marinade
1 Tbsp          Water
1 Tbsp           Sesame oil
1 Tbsp           Braggs or coconut aminos
1/2 tsp          Garlic powder
1/2 tsp          Onion powder
1/4 tsp          Ginger powder 

1. Preheat oven to 400F
2. Cube tofu and soak in marinade
3. Toss broccoli, cauliflower and carrot in 1 Tbsp sesame oil,  1 tsp garlic powder, 1 tsp onion powder, 1 Tbsp braggs or coconut aminos. Place in oven on cookie sheet to roast for 15 minutes.
4. Place Tofu in oven on a cookie sheet and bake for 15 minutes.
5. Flip tofu and vegetables and cook for another 15 minutes.
6. In a large pot on the stove fry onion, ginger and garlic.
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