Asian Rice-Noodle Soup with Bok Choy

By LRay

Martha Stewart Living, September 2016, page 82.

Just-Add Water Soups

Ingredients

• 1 ounce uncooked vermicelli rice noodles
• 1/2 cup very thinly sliced baby bok choy
• 1/4 cup frozen corn, thawed
• 2 button mushrooms, very thinly sliced
• 4 teaspoons miso paste
• 2 tablespoons very thinly sliced small sweet or spicy peepers
• 1 tablespoon very thinly sliced scallions, white and light-green parts only

Details

Adapted from twoboysonegirlandacrazymom.com

Preparation

Step 1

PACKING TIP: A wide-mouthed heatproof container with a tight-fitting lid is your best bet. And since it doubles as a bowl, there's one fewer thing to clean.