1batchAir Fryer Baby Bok ChoyYou can saute in a pan with a little oil, if you don't have an air fryer. You can also use other sautéed greens, if you prefer
Cook the noodles according to package directions. Drain, rinse, toss with a little bit of sesame or olive oil so they don't stick together, and divide between your bowls.
In your blender, combine the garlic and ginger with a splash of water. Puree until smooth.
In a soup pot or Dutch oven, combine the garlic-ginger puree, water, miso paste, broth cubes, carrots, and mushrooms. Simmer, stirring occasionally, until the miso and broth cubes are totally dissolved and the carrots soften, about 8-12 minutes. Prepare your other toppings while the noodles and soup cook.
When the veggies are softened, remove the pan from the heat and stir in the soy milk. Ladle the broth and veggies over the noodles, then serve with the toppings of your choice on the side, so everyone can build their own bowls!
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Notes
The trick to making this recipe in 20 minutes is timing. Prep as much as possible while you cook the noodles, and do any remaining prep work while the miso broth simmers.Leftovers will keep for up to 4 days in the fridge. If you can, store the noodles separate from the broth. Reheat on the stovetop or in the microwave.Nutritional information is calculated for the soup only. Toppings will add to the total calories.