Miso soup with vegetables and rice noodles

Ingredients for 2 servings:

• 50 g rice noodles, narrow
• 50 g shiitake mushroom(s), fresh
• 2 baby pak choi
• 1 handful of sugar snap peas
• 1 handful of mung bean sprouts
• 1 shallot(s), peeled, finely diced
• some sesame oil, light, for sautéing
• 500 ml vegetable broth, vegan
• 1 tbsp miso paste, light
• Soy sauce, light
• e.g. chili pepper(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the rice noodles according to the package instructions, place in a colander, and drain. Trim the shiitake mushrooms, remove the stems, and slice the tops. Separate the bok choy leaves, separating the green and white parts, and chop them slightly smaller if necessary. Wash and trim the snow peas and rinse the mung bean sprouts. Finely slice the chili pepper. Heat oil in a pot. Sauté the shallot and the white parts of the bok choy over medium heat. Deglaze everything with the broth, add the shiitake mushrooms and snow peas, and cook for 5 minutes. Mix the miso paste with a little hot broth in a small bowl and add to the pot. Do not let the soup boil. Let the green parts of the bok choy, mung bean sprouts, and rice noodles simmer in the soup for a short time. Season the soup with soy sauce and serve with a few chili rings.