Vegetable Miso Noodle Bowl

Instructions

1. Prepare the noodles
   Cook the ramen or soba noodles according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside. Toss with 1 teaspoon of sesame oil to prevent sticking.
2. Create the miso broth base
   In a small bowl, whisk the miso paste with 1/2 cup of warm vegetable broth until completely dissolved with no lumps. Set aside. In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add ginger and garlic, sautéing for 1 minute until fragrant.
3. Cook the vegetables
   Add the mushrooms to the pot and cook for 2-3 minutes until they begin to soften. Add carrots and bok choy stems, cooking for another 2 minutes. Pour in the remaining vegetable broth and bring to a gentle simmer. Add the snow peas and bok choy leaves, simmering for 1-2 minutes until vegetables are tender-crisp.
4. Prepare tofu (if using)
   While the broth simmers, heat the remaining sesame oil in a separate pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-6 minutes. Set aside.
5. Combine all elements
   Reduce heat to low and stir in the miso mixture, rice vinegar, and soy sauce. Be careful not to boil the soup after adding miso as it will destroy its probiotic benefits and create a bitter taste. Add the browned tofu if using.
6. Assemble the bowls
   Divide the cooked noodles among four serving bowls. Ladle the hot miso broth with vegetables over the noodles. Top each bowl with sliced green onions and a drizzle of sesame oil if desired.