Ingredients:
- 1 cup sliced shitake mushrooms (baby bellas are also fine)
- 2 cups veggie stock OR Mushroom stock(hot)
- 2 tbsp or your favorite miso)
- 1.5 tsp ground ginger and/or 1 tbsp fresh ginger root)
- 1/2 yellow onion chopped
- 2 cloves garlic -minced
- Bok choy and/or spinach
- Corn
- Mini grape tomatoes
- Bean Sprouts
- 2 tbsp Coconut aminos or tamari
- 1.5 tbsp chili paste
- 1/2 tsp turmeric
- 2 tbsp teriyaki sauce
- 1/3 cup fresh cilantro
- 1 lime – quartered for serving
- 2 tsp dulse flakes or sea kelp type of seasoning
- 4 servings spelt or brown rice or millet ramen noodles
Set oven to 425 degrees
Prepare Broth:
- Mix ginger, miso, tamari or coconut aminos (+ dulse flakes if using) into the hot veggie stock until combined. Set aside until needed.
- Heat soup pot over low flame and saute onion in a splash of water or stock until translucent.
- Stir in turmeric and teriyaki sauce and cook a few more minutes then stir in the garlic. Saute for about 20 seconds until fragrant.
- Taste and adjust seasonings with more if needed
- Remove from heat
Sautee veggies:
- Roast shitake mushrooms until slightly crispy about 10-15 minutes
- Sautee bok choy in sesame oil about 8-10 minutes. Add sprouts in about 5 minutes left & sauté
- Cook corn add seasonings if would like (garlic powder, chili flakes)
Combine broth:
- Add broth that was set aside to soup pot & heat (taste & add seasoning to your liking)
Cook Noodle & Plates:
- Plate noodles in soup bowl, add broth, add veggies on top
- Garnish with lime, cilantro, green onion