Miso Mushroom Udon Noodle Soup

Ingredients

• 14 oz Udon Noodles
• 8 oz Shiitake Mushrooms
• 4 heads Baby Bok Choy
• 3 tbsp White Miso Paste
• 5 cups Vegetable Broth
• 3 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 1 tsp Chili Oil
• 3 whole Green Onions
• 1 tbsp Sesame Seeds

Instructions

1. Cook udon noodles according to package directions. Drain and set aside.
2. Heat sesame oil in a large pot over medium heat. Sauté mushrooms 4–5 minutes until browned. Add garlic and ginger, stir 30 seconds.
3. Add vegetable broth and soy sauce. Bring to a simmer. Add bok choy and cook 3 minutes.
4. Remove pot from heat. Dissolve miso paste in a ladleful of the hot broth, then stir back into the pot. Do not boil after adding miso.
5. Divide noodles among four bowls. Ladle broth, mushrooms, and bok choy over the noodles. Drizzle with chili oil and top with green onions and sesame seeds.