ASIAN VEGETABLE NOODLE SOUP

Ingredients

• 8 cups water
• 2 tbsp better than bouillon no beef flavor*
• 2 tbsp low sodium soy sauce
• 1/4 tsp ground ginger
• 1 tbsp white miso
• 1 tsp sriracha or more to taste
• 4 cloves garlic diced
• 1/2 yellow onion julienned
• 1 bundle bok choy whites and greens separated and diced into bite sized pieces
• 2 cups white mushrooms sliced
• 1 package firm tofu drained and cut in squares
• 1 package shirataki fettuccine noodles drained and rinsed**
• OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

Instructions

1. Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
3. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.

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