Beth Rodgers found a delicious recipe for us to make at home. Beth says, “I found this recipe after a very fun family trip to an Asian grocery store. It is from Simple Green Meals by Jen Hansard.”

Miso Veggie Bowl Recipe

1/4 cup organic white miso paste

1 tsp sesame oil

5-6 cups low sodium vegetable broth

1 Tbsp coconut or olive oil

1 cup thinly sliced scallions

1 Tbsp finely minced fresh ginger

3 garlic cloves, minced

1 cup sliced mushrooms, calls for shiitake but I like baby bella

1/2 cup shredded carrots

4 cups cored and very thinly sliced baby bok choy

1 serving whole wheat soba, udon or other Asian noodle, calls for 1 spiralized zucchini but I use noodles instead

1/2 tsp Sambal Oelek or chili paste, more for spicy

1 boiled egg per serving

In a small bowl, stir together the miso and sesame oil. Add a little stock and stir to remove any lumps. Set aside.

In a large pot, saute scallions, ginger and garlic in oil.

Add the mushrooms and carrots. Stir for 3 minutes, then add the bok choy and saute briefly.

Stir in the miso mixture and remaining broth. Cook for a few minutes, add the noodles and cook for allotted time. Add Sambal Oelek to taste.

Ladle into bowls and top with sliced boiled egg.