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- 2 tbsp. white miso
- 1 tbsp. cornstarch
- 8 oz. shiitake mushrooms
- 1/2 lb. child bok choy
- 1/3 c. dry sake
- 32 oz. low-sodium vegetable broth
- 6 oz. dry chinese language noodles
- 1 can (8 oz) sliced bamboo shoots, drained
- 4 scallions, thinly sliced
- 4 tsp. sesame seeds
Directions
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- Step 1In a medium bowl, hotfoot miso with 1 cup water. In a separate bowl, bolt cornstarch into 1 cup warm water. Discard shiitake stems and halve the caps; space caps aside. Gash off bok choy leaves and quarter the stems; space each and every aside.
- Step 2In a immense inventory pot over medium-excessive heat, cook dinner shiitake caps and sake for 4 minutes. Add vegetable broth, miso combination, cornstarch combination, and bok choy stems and leaves; elevate to a boil. Decrease heat and let simmer for 7 minutes. Add noodles to cook dinner except al dente.
- Step 3To abet, divide among 4 soup bowls. Top with bamboo shoots, scallions, and sesame seeds.
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