vegetarian miso stir-fry soup

Usually if I am just throwing something together for dinner I don't take pictures, and tonight was one of those nights. But my soup turned out unusually good and so I felt I should at least share the recipe!

Ingredients - makes 2 servings

4 tbsp (or to taste) Westbrae Natural organic mellow Miso
Dried seaweed (as much as you like - I used about a sheet)
6 cups water
Packaged fresh pin noodles
3 - 4 heads baby bok choy, sliced thin
About 15 oyster mushrooms, sliced thin
1 tsp ginger garlic sauce
1/2 block soft tofu, cut into squares
3 tsp soy sauce (to taste)
2 tsp fish sauce (you really do need this)
2 tsp coconut oil or vegetable oil
1/2 tsp dark sesame seed oil
A couple dabs cock sauce (Siracha)

For miso broth
soak seaweed in warm water until rehydrated

Drain and rinse until water is clear. Chop into desired squares and add to 6 cups water and bring to a boil. Add miso, 2 tsp soy sauce and fish sauce to boiling water and reduce heat to simmer.

For stir-fry
Add oil to pan and turn to med-high heat. When hot add mushrooms and cook for about 5 minutes. Add ginger garlic paste and cook for 1-2 minutes. Add 1tsp soy sauce and sesame seed oil - cook for an additional couple of minutes. Add bok choy and cook until tender (about 7 to 10 minutes)
place stir-fry evenly in the bottom of 2 large soup bowls

Cook the tofu in the pan you just used to stir fry (you may need to add a little more oil) - fry until desired color is achieved. I cooked the tofu for about 5 min a side until a slight brown was achieved. OR you don't have to cook it at all, just warm it up in the microwave if low fat is desired.

Stab a few holes in the noodle package and cook in microwave for 2 minutes

Add tofu and noodles to stir fry

Ladle desired amount of miso broth over stir fry mixture, add siracha to taste and stir.

mmmm tasty!!