Serves 4 | 15 minutes prep/cook
- olive oil for sautéing
- 1 large head of bok choy, chopped
- 1 cup kale, chopped
- 2 cups mushrooms, sliced
- 2 or 3 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground ginger
- 12 oz rice noodles
- 4 cups vegetable broth
- 2 tablespoons miso paste
Heat a thin layer of olive oil in a large sauté pan or a large pot on medium heat. Add the bok choy, kale, mushrooms, garlic, red pepper flakes and ginger. Cook for 2 to 3 minutes or until the vegetables start to wilt and reduce.
Meanwhile, in a different large pot, add the miso paste to the vegetable broth and bring to a boil. Once boiling, add the rice noodles. Cook them according to package, being careful not to overcook.
When the noodles have 4 minutes left (which may be right when you put them in– mine only needed to cook for 4 minutes according to the package), add the bok choy mixture from the other pot and stir to combine.
Add salt and more red pepper flakes if needed.