Miso Noodle Soup with Mushrooms and Greens

• Produce

  • 1 Avocado
  • 4 heads Baby bok choy
  • 2 Celery stalks
  • 6 oz Mushrooms, fresh
  • 1 Onion, medium

• Canned Goods

  • 1 Litre miso broth

• Pasta & Grains

  • 1 handfuls Rice noodles

• Oils & Vinegars

  • 1 tbsp Oil

Found on flavourandsavour.com

Description

Ingredients

• 1 Tablespoon oil
• 1 medium onion, chopped
• 6 oz. fresh mushrooms, a mixture of cremini, shitake, Portobello, oyster, and enoki
• 2 celery stalks, thinly sliced
• 4 heads baby bok choy, chopped
• 1 litre miso broth
• 1 - 2 handfuls rice noodles
• sliced avocado, lime wedges, hot Asian chili paste

Directions

• Heat oil in a large pot over medium-high heat.
• Add onions, mushrooms and celery and cook, stirring frequently, until vegetables are transparent, about 5 minutes.
• Add miso broth to the pot and rice noodles and continue to cook until noodles are almost tender.
• Add chopped boy choy and simmer until wilted.
• Ladle into bowls and serve with sliced avocado, lime wedges and/or a teaspoon of hot Asian chili paste.