lots of grated ginger (or juiced)
1 Tbsp olive, coconut or avocado oil
1 Tbsp fresh ginger finely chopped
3 cloves garlic finely chopped
3 carrots sliced
1 Parsnip chopped
3 green onions chopped
1 red pepper chopped
1 baby bok choy
ramen noodles
1 tbsp Miso
5 c water
3 small radishes
salt
pepper
optional
shitake mushrooms
kombu
Instructions
Sauté finely chopped ginger, garlic, green onions, sliced carrots, pepper, and parsnip in oil of choice. in separate pot, boil hot water, and cook noodles separately according to normal directions. Boil 5 cups of water in a teapot or additional pot. This will be used to mix miso separately.
Add bok choy to sautéed vegetables when close to being cooked. After noodles are cooked to desired tenderness, drain and pour back in pot. Add most of the hot water to the pot of noodles, as well as the vegetables. Mix the remaining hot water with miso paste and pour into soup. Miso should not be boiled or cooked at high temperatures.
Top with chopped radishes.