1tbswhite miso pasteif you dont have this try using soy cause
Rice noodles
Optional toppings
Oyster mushrooms
Spring peas
Fresh Cilantro
Toasted sesame seeds
Instructions
In a medium sauce pan over medium heat add the sesame oil, ginger, and garlic. Satue a few minutes until fragrant then add in the lemongrass and chili. Continue to cook for another minute then add in the veggie broth and miso paste and reduce to a simmer. Cook for 10 minutes.
Meanwhile, in a separate large pot boil water for the rice noodles and cook per package ingredients. Once cooked drain the noodles and rinse them in warm water. This will prevent them from sticking.
You can then cook the extra toppings you decide on. for this dish I cooked the mushrooms in a seperate pan with some vegan butter and soy sauce or you can just cook them in the broth. The spring peas can be eaten raw or also cooked in with the broth.
Once noodles are cooked add a serving to a bowl, ladle the broth and add the mushrooms, spring peas, fresh cilantro and top it all with the seeds and fresh lime juice.