Red Hot Miso Noodle Bowl (Quick + Easy Recipe)

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

1 package (8oz) bean thread noodles (or noodles of choice)

4 small bok choy (or 2 larger)

2 carrots, peeled and sliced diagonally

6 oz. mushrooms (shiitake, cremini, or your fav), sliced

at least 4 strands of broccoli rabe (baby broccoli)

handful sugar snap peas

4 cups water, vegan dashi or vegetable broth

3 to 4 tablespoons miso

4 oz. cubed organic firm tofu, optional

1 tablespoon chili paste or sriracha

1 teaspoon grated ginger, optional

subheading: To Serve:

1 to 2 scallions, thinly sliced

small bunch cilantro

toasted sesame seeds

Directions at simple-veganista.com

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