Mushroom and Spinach Noodle Soup

Prepare the Noodles: Cook the rice noodles according to package instructions, then set them aside.
Sauté the Aromatics: In a large pot, heat the olive or sesame oil over medium heat. Add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 5 minutes until they begin to release their moisture and become tender.
Add the Broth and Flavorings: Pour in the vegetable broth and bring it to a simmer. Add the grated ginger, soy sauce, miso paste (if using), and chili flakes. Stir to combine and simmer for another 5-10 minutes to let the flavors meld together.
Add the Greens: Add the spinach and bok choy to the soup and cook for 2-3 minutes until wilted.
Assemble the Soup: Place the cooked noodles into bowls and ladle the hot broth with vegetables over the top.
Garnish and Serve: Garnish with fresh cilantro, green onions, and extra chili flakes if desired. Serve hot and enjoy!
This mushroom and spinach noodle soup is a warming, healthy dish that’s full of savory umami flavors with a slight kick of heat. Enjoy!