Bok Choy Miso Noodle Soup Recipe

INGREDIENTS:

• 2 heads baby bok choy
• 1 tablespoon chickpea miso paste
• 2 cups hot water
• 2 tablespoons Tamari (or soy sauce for non gluten free version)
• 2 tablespoons Mirin (rice cooking wine)
• 1 package precooked Asian noodles of choice
• 1 package tofu (optional, omit for non soy version)

INSTRUCTIONS:

1. Wash and chop bok choy. Mix miso and 1 cup of the water in a small bowl until dissolved, you may need to use your fingers or a whisk to get all the chunks to smooth out.
2. Add bok choy to a sauté pan, then add miso/water mix, the rest of the water, Tamari and Mirin. Cover and cook for 3 minutes.
3. Add noodles and cook until noodles soften and separate and bok choy is just soft. If using tofu, rinse, cube and add to pan. Turn off heat and serve.

Source: Veggies Don't Bite

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