A Vegetable Lover'S Miso Soup

• 1 tablespoon sesame oil
• 1/2 inch fresh ginger, minced
• 3 garlic cloves, minced
• 3 green onions, chopped (including green tops)
• 2 bunches bok choy
• 2 cups bean sprouts
• 2 cups mushrooms (enokitake, shitake, cremini)
• 8 cups water
• 1 tablespoon vegetable broth seasoning or Hondashi fish broth for authentic flavor
• 2 tablespoons shiro 'white' miso paste
• 1/2 cup dried nori seaweed
• 1 lemon, juiced
• 1/2 cup cilantro
• 1 teaspoon chili sauce/paste
• 1 packet noodles

1. Heat sesame oil in soup pot. Saute ginger, garlic, and green onions till soft. Add bok choy and bean sprouts to pot and cook for 5 minutes, then add mushrooms and saute for a minute extra.
2. Add the water to the pot and season with the Hondashi/or vegetable broth seasoning and miso paste. Bring pot to a boil, and then add the lemon, cilantro, and chili sauce to taste. Add seaweed to soup and still to help it hydrate and expand.
3. In another pot, boil water, add the noodles, and cook till soft. (Ramen, wheat, rice, glass, or soba noodles are all good!) Drain noodle from water. Add noodles to bottom of serving bowls and pour soup broth and veggies on top. Sprinkle extra cilantro and green onions on top, spice as desired and enjoy!

sesame oil, ginger, garlic, green onions, choy, bean sprouts, mushrooms, water, vegetable broth seasoning, paste, lemon, cilantro, chili saucepaste, noodles

Taken from food52.com/recipes/20587-a-vegetable-lover-s-miso-soup (may not work)