Ingredients
- 1 tbs. sesame oil
- ½ yellow onion, thinly sliced
- 8 oz. cremini mushrooms, sliced
- 1 tsp. minced fresh ginger
- 3 cloves garlic, minced
- ½ tsp. sea salt
- 2 tbs. white miso paste
- 6 cups vegetable broth
- 6 oz. rice noodles
- 2 heads baby bok choy, stalks diced and leaves thinly sliced
- ½ cup mung-bean sprouts
- 1 lime, cut into wedges
- Sriracha, to taste
Directions
STEP 1
In a heavy-bottomed pot, heat the sesame oil over medium heat.
STEP 2
Sauté the onion and mushrooms until they begin to soften, approximately five minutes.
STEP 3
Add the ginger and garlic and cook until fragrant, about two minutes more.
STEP 4
Stir in the salt and miso paste, then add the broth, scraping any browned bits from the bottom of the pan.
STEP 5
Adjust the heat as needed to bring the mixture to a simmer, then add the noodles and cook according to package directions. When the noodles are about halfway done, add the bok choy.
STEP 6
Once the noodles are tender and the bok choy is wilted, stir in the bean sprouts.
STEP 7
Divide the soup among four bowls, and finish with a squeeze of fresh lime juice and sriracha to taste.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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