Vegetable Miso Noodle Soup

Step 1

Begin by prepping the veggies. Depending on the size of your carrots, you may want to cut them in half lengthwise, then chop them into half moons. Cut the end off the bok choy and separate the stems from the leaves. Shred the leaves into bite-sized pieces, then cut each stalk in half lengthwise and slice thinly across. Slice the mushroom caps and dice the stems, then slice the green onions (both green and white parts).

Step 2

Heat the avocado oil in a dutch oven over medium-high heat. Add the carrots and bok choy stems and cook about 5 minutes, stirring frequently. Add the mushrooms, and cook about 3 minutes to soften. Toss in green onions, garlic, ginger, and gochujang, and cook about 2 minutes stirring constantly. Turn the heat down to medium, and add vegetable broth, miso paste, pepper, and salt.

Step 3

Cover and simmer for about 5 minutes to allow the miso paste to dissolve. Stir in the bok choy leaves, and simmer about 10-15 more minutes until the bok choy leaves are wilted. Remove from heat, and stir in the toasted sesame oil. Taste for seasoning, and adjust if necessary.

Step 4

While the soup is simmering prepare your noodles according to the package directions. I used udon noodles, but you can use any type of noodles you like. The important part of this step is to cook the noodles separate from the soup itself. 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 be completely soggy the next day.

Step 5

To serve: Simply place as much 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.