Recipe by: Abra Snider
Serves: 2
Prep Time: Quick & Easy


2 quarts chicken or vegetable stock or water

1 bok choy

0.5 firm tofu

1 handful of sliced mushrooms

1 handful of rice vermicelli or soba noodles

1 bunch of green onions, sliced

1 a few leaves of swiss chard or kale, julienned, or to taste

2 tablespoons miso paste

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Prep: Roughly chop head of bok choy. Cut tofu into squares.

1. Bring stock or water to a boil and add mushrooms, thick bok choy stems and vermicelli. 

2. Cook until noodles are almost tender then add tofu, bok choy leaves, green onion and chard. 

3. Remove pot from heat. Thin miso paste with one cup of water, then stir into soup. 

4. Taste for flavor and add more miso if necessary.