Bok Choy Miso Soup

Makes4 servings
Prep Time15 minutes
Cook Time20 minutes

Ingredients
Directions

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.

Nutritional information

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