I love learning new flavors! This quick broth is a combo of water, miso, tamari, tahini, ginger, plum vinegar and a splash of coconut milk. Wowza. Amazing.

Once all that simmers you add in the noodles to the center of the pot – I couldn’t find Ramen today – so I used a nice white rice noodle. Then add in the shitaki mushrooms and let them simmer a bit. Now add in the carrots, enoki mushrooms, and bok choy, let all of this simmer until soft, about 4 minutes.

Pull off the heat and fill a bowl with some noodles. Add in the broth, then top with all the vegetables. Save room for a handful of finely chopped purple cabbage. Sprinkle in some chopped spring onions and jalapeño pepper slices.

Aside from being one of the prettiest dishes I have ever made – it’s full of flavor and packed with nutrition!!