6ozfresh mushrooms,use a mixture of cremini, shiitake, oyster, and/or enoki
2celery stalks, thinly sliced
4headsbaby bok choy, chopped
1litre (4 cups)miso broth
1 - 2handfulsrice noodles
Garnish with sliced avocado, lime wedges, hot Asian chili paste
Instructions
Heat oil in a large pot over medium-high heat.
Add onions, mushrooms and celery and cook, stirring frequently, until vegetables are transparent, about 5 minutes.
Add miso broth to the pot and rice noodles and continue to cook until noodles are almost tender.
Add chopped boy choy and simmer until wilted.
Ladle into bowls and serve with sliced avocado, lime wedges and/or a teaspoon of hot Asian chili paste.
Notes
You can easily make your own miso broth. Just add a heaping spoonful of miso paste to a cup of boiling water and stir. You can add in a little finely grated ginger if you like. For gluten-free, check the ingredients in your miso paste as some are made from wheat.