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Spiked Veggie Noodles

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Food, Serveware, Cuisine, Ingredient, Dishware, Tableware, Dish, Recipe, Leaf vegetable, Drinkware,

Romulo Yanes

Yields:

1


serving

Total Time:

0

hours

30

mins

2
tbsp.

white miso

1
tbsp.

cornstarch

8
oz.

shiitake mushrooms

1/2
lb.

baby bok choy

1/3
c.

dry sake

32
oz.

low-sodium vegetable broth

6
oz.

dry chinese noodles

1


can (8 oz) sliced bamboo shoots, drained

4


scallions, thinly sliced

4
tsp.

sesame seeds

  1. In a medium bowl, whisk miso with 1 cup water. In a separate bowl, stir cornstarch into 1 cup warm water. Discard shiitake stems and halve the caps; set caps aside. Cut off bok choy leaves and quarter the stems; set both aside.
  2. In a large stock pot over medium-high heat, cook shiitake caps and sake for 4 minutes. Add vegetable broth, miso mixture, cornstarch mixture, and bok choy stems and leaves; bring to a boil. Lower heat and let simmer for 7 minutes. Add noodles to cook until al dente.
  3. To serve, divide among 4 soup bowls. Top with bamboo shoots, scallions, and sesame seeds.

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