Creamy Miso Ramen Soup

Total Time: 25 Minutes | Prep Time: 10 minutes | Cook Time: 15 Minutes | Servings: 4

Ingredients
8 oz of maitake mushrooms
1 tbsp of reduced sodium soy sauce
1/2 tsp of onion powder
1/4 tsp of chili oil
3 cloves of garlic
1 tsp of ginger
1/2 cup of daikon
3 bok choy stalks & leaves
6 cups of vegetable broth
4 oz of ramen noodles
2 tbsp of white miso paste
1 cup of bean sprouts
scallions for garnish

Directions
1. Clean maitake mushrooms and break into small pieces.  Mince garlic and finely grate ginger.  Slice diakon and bok choy stalks into small pieces.  Finely slice bok choy leaves. 

2. Heat a small frying pan to medium high heat and add a small amount of oil.  Add in mushrooms and soy sauce.  Saute for 5 minutes, or until mushrooms are fully cooked.  Add onion powder and chili oil.  Saute for an additional 2 minutes and remove from heat.

3. In a large pot, add garlic, ginger, daikon and bok choy stems.  Saute on medium heat for 5 minutes.

4. Add vegetable broth to pot and bring to boil.  Add in 4 oz of ramen noodles and cook for approximately 5 minutes, or until noodles are cooked to your liking.

5. Remove from heat and add in white miso paste, bean sprouts and bok choy leaves.  Stir well and let cool.

6. When ready to serve, garnish with diced scallions and enjoy!