Miso Noodle Bowl with Bok Choy

Ingredients

• 6 cups Low-sodium vegetable broth
• 2 tbsp Fresh ginger, sliced
• 4 cloves Garlic, smashed
• 4 oz Shiitake mushrooms, stemmed and sliced
• 3 tbsp White miso paste
• 1 tbsp Low-sodium soy sauce
• 1 block Extra-firm tofu, cubed
• 4 Baby bok choy, halved
• 1 cup Shelled edamame (frozen)
• 8 oz Rice noodles (dry)
• 4 Scallions (green onions), sliced
• 2 tsp Toasted sesame oil
• 4 Eggs (large), soft-boiled, halved (optional)
• ½ tsp Red pepper flakes (optional)

Method

1. Simmer broth with ginger and garlic for 10 minutes, then fish them out. Add shiitakes and simmer 5 more.
2. Cook the rice noodles separately per the package and rinse them — cooking them in the broth turns it cloudy and gluey.
3. Add tofu, bok choy and edamame to the broth; simmer 3 minutes until the greens are just tender.
4. Off the heat — genuinely off, not low — whisk the miso with a ladle of hot broth in a small bowl until smooth, then stir it back in. Boiling miso kills the flavor and the live cultures.
5. Add soy sauce and sesame oil. Taste; it should be savory and round.
6. Divide noodles into bowls, ladle broth and vegetables over, and top with scallions, pepper flakes and a soft-boiled egg half.

Notes

✨ The restaurant touch

The soft-boiled egg: 6 minutes 30 seconds in boiling water, then ice water. Jammy yolk, every time.

🧒 For the kids

Serve deconstructed: noodles in the bowl, a little broth, edamame on the side. Most kids negotiate over the broth, not the noodles.

🌿 From the garden

Bok choy grows in 45 days and tolerates the cold snaps that kill everything else in April.

🥡 Leftovers

Store noodles and broth separately or you will find soup with no noodles and noodles with no soup.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.