Miso Noodle Soup with Shiitake Mushrooms and Bok Choy

Ingredients

• 2 teaspoons sesame oil
• 1/2 medium yellow onion, (finely chopped)
• 1 stalk celery, (finely chopped)
• 2 cloves garlic, (minced)
• 1 tablespoon fresh ginger, (minced or grated)
• 1 tablespoon tamari, (or low-sodium soy sauce (gluten-free))
• 4 cups low-sodium vegetable broth
• 2 tablespoons white miso
• 4 oz rice noodles
• 1/2 cup shiitake mushrooms, (tough stems removed)
• 1/2 cup oyster mushrooms, (coarsely chopped)
• 2 heads Shanghai or baby bok choy, (leaves separated)
• 1/2 cup chicken, (cooked and shredded (optional))
• 2 green onions, (chopped)
• 2 teaspoons sesame seeds, (for garnish)

Instructions

1. 1

   In large pot, heat oil over medium-high heat. Add onion and celery and sauté until onions are translucent, about 5 minutes. Add garlic and ginger and cook for 2 minutes.

2. 2

   Add tamari or soy sauce to the pot and stir. Add vegetable broth and miso and cook for 5 minutes.

3. 3

   Add rice noodles to the pot and cook for an additional 5 minutes.

4. 4

   Add optional cooked chicken, mushrooms and cook until mushrooms are slightly tender, about 3 - 5 minutes.

5. 5

   Gently stir in bok choy leaves and cook just until wilted.

6. 6

   Spoon into bowls and garnish with sliced green onions and sesame seeds. Serve hot.