Vegan Miso Soup With Noodles Broccoli Snow Peas Bok Choy Food

VEGAN MISO SOUP WITH NOODLES, BROCCOLI, SNOW PEAS & BOK CHOY

Steps:

• Heat ½ cup vegetable broth in a large, heavy-bottomed soup pot. Add the shallots and Fresno chili and cook for 3 minutes. Season with some fresh ground black pepper. Add the garlic and cook another minute.
• Add 4 cups of vegetable broth to the soup pot and bring to a simmer.
• In a small bowl add the miso, soy sauce and rice vinegar. Add some warm water and whisk to dissolve the miso.
• Add the miso mixture to the vegetable broth.
• Add the broccoli to the simmering broth and cook for 2 minutes. Next add the bok choy to the broth with broccoli and cook for two minutes. Next add the snow peas and cook for another 3 minuets. Test the vegetables and make sure they are all cooked through but still have a bite.
• Serve with lime wedges for a bright kick and a sprinkle of fresh cilantro for freshness.
• Drizzle with a tiny bit of sesame oil if you are not oil-free

SIMPLE BABY BOK CHOY AND SNOW PEAS

Steps:

• Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
• Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.