Vegetable Miso Noodle Soup

Serves: 6 Servings

Items Needed:

Dutch oven or stock pot, cutting board, knife

Ingredients

• 2 tablespoons miso paste
• 1 tablespoon olive oil
• 2 heads bok choy, stems and leaves, separated and sliced thin
• 1 cup carrots, cut into thin circles
• 8 ounces mushrooms, sliced
• 3 stalks green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon gochujang paste
• 6 cups vegetable broth
• 1 teaspoon toasted sesame oil
• 7 ounces noodles of choice

Directions

1. Heat the olive oil in a Dutch oven or an 8-quart soup pot over medium-high heat. Add the carrots and bok choy stems and cook for about 5 minutes, stirring frequently. Add the mushrooms and cook for about 3 minutes to soften. Toss in the green onions, garlic, ginger, and gochujang, and cook for about 2 minutes, stirring constantly. Turn the heat down to medium. Add the vegetable broth, miso paste, pepper, and salt.
2. Cover and simmer for about 5 minutes to allow the miso paste to dissolve. Stir in the bok choy leaves, and simmer for about 10-15 more minutes until the bok choy leaves are wilted. Remove from the heat and stir in the sesame oil. Season if needed. 
3. While the soup is simmering, prepare your noodles according to the package directions. The important part of this step is to cook the noodles separate from the soup. If you cook the noodles in the soup broth, they will soak up too much of the liquid. And, if you have leftover soup, the noodles will become completely soggy the next day. 
4. To serve: place as many of the noodles as you would like in a bowl, then add the amount of soup you would like. Garnish with additional green onion, if desired. 

Nutrition Information (per 1 serving)