25 minutes or less

What You’ll Need:

4-6 ounces rice noodles

For the broth:

2 inch piece fresh ginger foot, sliced thin

1/2 bunch green onions, minced

2 Tbsp sesame oil

2 Tbsp rice wine vinegar

2 Tbsp Tamari

6 Tbsp white miso paste

6 c filtered water

1 tsp sea salt

For the bowls:

1 pint mushrooms, any variety, sliced thin

1 block organic, firm tofu, pressed & cut into small cubes

3 heads baby bok choy OR 1 large head bok choy

For serving:

sesame seeds

In a medium size soup pot, sauté ginger & onions in oil over medium high heat until aromatic.

Add remaining broth ingredients. Bring a boil. Add bowl ingredients to & reduce heat to a simmer.

Then, bring a pot of lightly salted water to a boil for the rice noodles. Cook according to package instructions.

Drain cooked noodles & divide evenly between 2 soup bowls.

Generously spoon prepared broth over ingredients in each bowl. Ingredients will flash steam as broth is added!

Dive in and be so, so happy.

Serves 2-3.