Asian Miso Soup

• 1 each sweet potatoes, or yams cut into 1/2 inch slices
• 1 small lotus root cut into 1/2 inch slices
• 2 sheets bean curd sheets slice into 1/2 inch strips
• 6 each noodles sweet potato, 6 small bundles
• 4 each mushrooms king oyster, or button, cremini, sliced
• 1 cup bok choy ends trimmed and seperated
• 4 cups water
• 3 tablespoons miso paste or to taste
• 1/2 tablespoon rice vinegar or to taste
• 1 teaspoon sesame oil or to taste

1. Add the water with miso paste into a large bot, and bring to a boil.
2. Add all the sliced vegetables except bok choy into the boiling water.
3. Stir well and boil for about 5 minutes.
4. Stir in bok choy and boil another 2 minutes.
5. Remove the pot from the heat, and stir in some rice vinegar and sesame oil.
6. Divide among the serving bowls and serve with kamichi if needed.

sweet potatoes, lotus root, noodles sweet potato, mushrooms king oyster, bok choy, water, miso paste, rice vinegar, sesame oil

Taken from recipeland.com/recipe/v/asian-miso-soup-52140 (may not work)