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MISO NOODLE SOUP WITH TOFU, CHANTERELLES AND BOK CHOY
TENDING THE CABLE16Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 oz. rice noodles
- 2 bunches bok choy (cut into quarters lengthwise)
- 4 cups vegetable broth
- 1/4 cup miso
- 1 Tbsp. molasses
- 2 1/2 Tbsp. soy sauce
- 2 cloves garlic (crushed)
- 1 inch fresh ginger (piece, grated)
- 1 tsp. fish sauce (preferably sustainably harvested and produced…I like this one)
- 1 tsp. red pepper flakes
- 1 1/2 Tbsp. toasted sesame oil
- 12 oz. chanterelles (sliced)
- 1 lb. tofu (cubed)
- scallions
- lime wedges
- Sriracha
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