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  • Prep-time: / Ready In:
  • Makes 4 bowls

This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese pho. A simple veggie broth is elevated with the addition of garlic, ginger, and crushed red pepper to really turn up the slurpability of the vermicelli noodles. Umami-rich enoki mushrooms and earthy bok choy get delightfully tender in the warm broth, while nutrient-dense tofu and slightly sweet adzuki beans add heft to the delicate noodles. If you’re a fan of spicy food, add a drizzle of sriracha just before serving and enjoy!

For more noodle bowl recipes, check out these tasty ideas:

Ingredients

  • 1 32-oz. carton low-sodium vegetable broth
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 3 to 4 heads baby bok choy, roughly chopped (1 lb. total)
  • 1 15-oz. can no-salt-added aduki beans, rinsed and drained (1½ cups)
  • 1 cup matchstick-cut red bell pepper
  • ½ of a 14-oz. package lite firm tofu, drained, cut into ¼-inch cubes
  • 1 tablespoon miso paste, mixed with 2 tablespoons water
  • 1 8-oz. package dry thin brown rice noodles (rice vermicelli), broken
  • 4 oz. fresh enoki mushrooms
  • ¼ cup bias-sliced scallions
  • ¼ cup shredded radishes
  • ¼ cup thinly sliced fresh Thai basil
  • 2 teaspoons black sesame seeds
  • Sriracha sauce (optional)

Instructions

  1. In a large pot combine broth, garlic, ginger, crushed red pepper, and 2 cups water. Bring to boiling. Stir in bok choy, beans, bell pepper, and tofu. Reduce heat. Simmer 2 minutes or until bok choy is tender.
  2. Stir in miso paste. Turn off heat. Stir in noodles, mushrooms, and scallions. Let stand 3 to 5 minutes or until noodles are softened. Spoon into bowls and top with radishes, basil, and sesame seeds. If desired, serve with sriracha sauce.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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